We call them that, because I keep them in a big old empty ice cream bucket in the fridge. If you have lots of cukes, and don't wont to make pickles that need to be processed, you may like this one. I made a bucket today, using pickling cukes instead of the English cukes, just because they are in season and cheap here.
Ice Cream Pickles
2 cups white vinegar
2 tablespoons pickling salt
3 1/2 cups granulated sugar
1 teaspoon mustard seed
1 teaspoon celery seed
2 large english cucumbers; washed & thinly sliced
2 large onions; peeled & thinly sliced
The brine will be enough for about 2 english cucumbers that have been washed and sliced thinly Or you can use whatever kind of cukes you have. I don't peel them. A mandoline works great for this.
Bring vinegar, salt, sugar, mustard seed and celery seed to a hard boil, then take off heat and let cool to luke warm.
Pour brine over the cukes and onions, put in a large ice cream container, and keep in fridge. Let set for a couple days. They keep for months. If you want to give some away, just put it in jars.
For those who like a bit of heat, you can add a few hot peppers.
Ice Cream Pickles
2 cups white vinegar
2 tablespoons pickling salt
3 1/2 cups granulated sugar
1 teaspoon mustard seed
1 teaspoon celery seed
2 large english cucumbers; washed & thinly sliced
2 large onions; peeled & thinly sliced
The brine will be enough for about 2 english cucumbers that have been washed and sliced thinly Or you can use whatever kind of cukes you have. I don't peel them. A mandoline works great for this.
Bring vinegar, salt, sugar, mustard seed and celery seed to a hard boil, then take off heat and let cool to luke warm.
Pour brine over the cukes and onions, put in a large ice cream container, and keep in fridge. Let set for a couple days. They keep for months. If you want to give some away, just put it in jars.
For those who like a bit of heat, you can add a few hot peppers.
Practice safe lunch. Use a condiment.