Ice Cream Pail Pickles Bread Butter Pickles
Transform your humble cucumbers into addictive sweet and tangy "Ice Cream Pail Pickles Bread Butter Pickles" with this simple yet irresistibly flavorful recipe. Packed with vibrant flavors from white vinegar, sugar, mustard seeds, celery seeds, and a hint of turmeric, these bread and butter pickles strike the perfect balance of savory and sweet. The unique twist? They’re made and stored in an ice cream pail, making it the ultimate no-fuss, space-saving method for refrigerator pickling. Perfect for burgers, sandwiches, charcuterie boards, or a straight-from-the-fridge snack, these crisp, golden pickles are ready to impress after just 24 hours of fridge time. Easy to make, long-lasting, and bursting with classic pickle flavor, they’re a DIY condiment you’ll crave again and again!
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Recipe Information
Ingredients
- 12 cups (sliced) Cucumbers
- 2 cups (sliced) Onions
- 0.25 cups Salt
- 2.5 cups White vinegar
- 2.5 cups Sugar
- 0.5 cups Brown sugar
- 1 tablespoon Mustard seeds
- 0.5 teaspoons Celery seeds
- 0.5 teaspoons Ground turmeric
Instructions
1. Wash and slice the cucumbers into thin, even rounds (approximately 1/4-inch thick). Peel and slice the onions into thin rings.
2. In a large mixing bowl, combine the sliced cucumbers and onions. Sprinkle the salt over the mixture and gently toss to coat evenly.
3. Cover the bowl and let the salted cucumbers and onions sit for 2 hours at room temperature to draw out excess moisture.
4. After 2 hours, rinse the cucumbers and onions thoroughly under cold water to remove the salt. Drain well and set aside.
5. In a medium saucepan, combine the white vinegar, sugar, brown sugar, mustard seeds, celery seeds, and ground turmeric. Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar completely.
6. Remove the saucepan from the heat and let the brine cool slightly, about 5 minutes.
7. In a clean plastic ice cream pail (or a similarly sized food-safe container), layer the drained cucumbers and onions. Pour the warm brine over the vegetables, ensuring they are fully covered by the liquid.
8. Press down on the cucumbers slightly to submerge them if necessary. Cover the pail with a lid or plastic wrap and refrigerate for at least 24 hours before serving to allow the flavors to develop.
9. Keep the pickles stored in the refrigerator and enjoy within 4-6 weeks. Serve cold as desired.
Nutrition Facts
Calories |
2869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28410 mg | 1235% | |
| Total Carbohydrate | 669.8 g | 244% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 620.5 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4008 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
