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Mrs. Minnie’s Icebox Pickles

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August 12, 2015 by Rhonda Leave a Comment

It’s time for making pickles! The cucumbers are coming in as fast as the zucchini! I don’t know about where you are, but here in the Deep South, it’s very hot. I don’t want to turn the stove on and the outdoor kitchen isn’t up and running yet. That’s just one more reason for me to pull out the recipe for Mrs. Minnie’s Icebox Pickles. There’s no cooking (except to heat the liquid) so my kitchen doesn’t get hot. This pickle recipe is easy, delicious, and sweet.

Mrs. Minnie's Icebox Pickles
Jump to Recipe

Mrs. Minnie was one of those sweet and saucy, little old Southern church women whom everybody loved. When I was a teenager, we were part of the same church. She loved young people and enjoyed mentoring the young girls in our congregation. Mrs. Minnie gave me this recipe when I graduated high school {we won’t talk about how long ago that was}. She was famous in our community for her Icebox Pickles.  At every church function she was “required” by popular demand to bring her pickles. They go with positively everything! This is my husband’s favorite pickle recipe.

Sliced Cucumber and Onions with Salt

Ingredients

  • 7 medium-sized cucumbers sliced paper thin 
  • 3 medium white onions sliced paper thin
  • 2 Tablespoons of salt (real salt, not table salt)
  • 2 cups of sugar
  • 1 cup raw, organic apple cider vinegar
  • 1 Tablespoon celery seasoning; or any other pickle seasoning that your family likes

Equipment

  • A 9 x 13 pan with a lid – use any pan you have that’s at least this large.
  • 2 quart jars and lids
  • 2 quart pot

Instructions

  1. Slice your cucumbers and onions paper thin and set them aside. My husband bought me this slicer years ago. It’s still sharp and one of my favorite tools.
  2. In a 2 quart pot, combine your sugar, vinegar, and seasonings.
  3. Heat while stirring continuously being careful not to let it boil.
    • You’re only heating it up enough to melt the sugar thoroughly.
  4. Pour the liquid into a glass jar, put a lid on it and refrigerate it.
  5. Next, place a layer of cucumbers in the 18 x 18 pan, then add a layer of onions, and sprinkle that layer with real salt.
  6. Add another layer of cucumbers, and another layer of onions, and sprinkle with salt.
  7. Repeat this until all of your cucumbers and onions have been used. Put the lid on the pan and set it in the refrigerator overnight.
  8. In the morning, drain all of the liquid from the cucumber pan. Once thoroughly drained, pour the refrigerated vinegar sugar liquid over your cucumber/onion slices and stir well. Reseal the pan and refrigerate for 24 hours more.
  9. After 24 hours put them into glass jars and place the lid on. Store them in the refrigerator.
  10. They’re ready to eat!
  11. Mrs. Minnie always said they will stay good for a year in the frig. But they never make it that long at my house!
Layered Pickle Slices

icebox pickles in glass jars for cucumber canning recipes
In This Article show
Mrs. Minnie’s Ice Box Pickles
Notes
Nutrition
Wrap Up
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Mrs. Minnie’s Ice Box Pickles

Easy, delicious Ice Box Pickles – No cooking required!
4.5 from 4 votes

Like this recipe? Give it a star rating to help other cooks find it!

Print Pin
Course: Side Dish
Cuisine: American
Prep Time: 1 hour hr 30 minutes mins
Cook Time: 10 minutes mins
Soaking in Refrigerator: 2 days d
Servings: 10 Depends on how many you eat
Calories: 198kcal
Ingredients
  • 7 medium cucumbers sliced paper thin
  • 3 medium white onions sliced paper thin
  • 2 Tablespoons real salt
  • 2 cups sugar
  • 1 cup apple cider vinegar
  • 1 tablespoon celery seasoning or seasoning of your choice
Instructions
INSTRUCTIONS
  • Slice your cucumbers and onions paper thin and set them aside.
  • In a pot, combine your sugar, vinegar, and seasonings.
  • Heat while stirring continuously being careful not to let it boil. You only want to melt the sugar thoroughly.
  • Pour the liquid into a glass jar and let it come to room temperature. Put a lid on it and refrigerate.
  • Next, place a layer of cucumbers in the pan, then add a layer of onions, and sprinkle with salt. Add another of layer of cucumbers, another layer of onions, and sprinkle with salt. Repeat this until all of your cucumbers and onions have been used.
  • Put the lid on the pan and set it in the refrigerator overnight.
  • Next day, drain all of the liquid from the cucumber pan.
  • Once thoroughly drained, pour the refrigerated liquid over your cucumbers and stir well.
  • Reseal the pan and refrigerate for 24 hours more.
  • After 24 hours, put the pickles into a glass quart jar and pour the liquid on top of them and close the lid.
  • Store them in the refrigerator.
  • They're ready to eat!

Notes

Mrs. Minnie’s recipe says they’ll keep in the refrigerator for up to one year. I can’t verify this since they’ve never lasted that long at my house!

Nutrition

Nutrition Facts
Mrs. Minnie's Ice Box Pickles
Amount per Serving
Calories
 
198
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
1402
mg
61
%
Potassium
 
352
mg
10
%
Carbohydrates
 
48
g
16
%
Fiber
 
2
g
8
%
Sugar
 
44
g
49
%
Protein
 
2
g
4
%
Vitamin A
 
152
IU
3
%
Vitamin C
 
9
mg
11
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Wrap Up

I hope you enjoy this easy, delicious, sweet ice box pickle recipe. Those recipes handed down to us by family or friends are treasures.

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Filed Under: Side Fixins', Food Preservation

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