Name: Ice Box Pickles
Yield: 5 Pints
Ingredients: 6 cups sugar; 4 cups white vinegar (I only use Heinz because it is all vegetable and no petroleum products); 1/2 cup salt (Do not use iodized salt); 1 1/3 teaspoons Mustard Seed; 1 1/3 teaspoons tumeric; 1 1/2 teaspoons celery seed; 6 to 8 onions sliced (more the better); 12 medium cucumbers, un-peeled and sliced; 1 good pinch in each jar powdered alum (Place the alum in jar before adding pickles)

Ice Box Pickles

This recipe is in response to Mrs. Deanne Sczepanski of Whitehall

Servings

Pints

Ingredients

6 cups sugar
4 cups white vinegar I only use Heinz because it is all vegetable and no petroleum products
1/2 cup salt Do not use iodized salt
1 1/3 teaspoons Mustard Seed
1 1/3 teaspoons tumeric
1 1/2 teaspoons celery seed
6 to 8 onions sliced more the better
12 medium cucumbers, un-peeled and sliced
1 good pinch in each jar powdered alum Place the alum in jar before adding pickles

Servings

Pints

Ingredients

6 cups sugar
4 cups white vinegar I only use Heinz because it is all vegetable and no petroleum products
1/2 cup salt Do not use iodized salt
1 1/3 teaspoons Mustard Seed
1 1/3 teaspoons tumeric
1 1/2 teaspoons celery seed
6 to 8 onions sliced more the better
12 medium cucumbers, un-peeled and sliced
1 good pinch in each jar powdered alum Place the alum in jar before adding pickles

Instructions

Heat the vinegar with the sugar until the sugar melts.
Add sliced cucumbers and onions.
Add other ingredients (except alum) with onion and sugar mixture. stir well.
Stir once a day for three days. Then place in jars that one good pinch of alum has been added to.
Seal and refrigerate. If you have enough room in your fridge you can put the pickles in any air tight container.

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