Ice Box Pickles Recipe
Submitted By:from Evanston.
Ice Box Pickles Notes
This family recipe is compliments of my grandmother, Jeanette Kesselring, from Arnold, Missouri. These are delicious eaten straight from the jar (although we use them as sandwich toppings).
- 7 cups cucumbers, sliced thin (smaller cucumbers are preferable, if you don't care for seeds)
- 1 cup sweet onion, sliced or diced
- 2 cups sugar
- 1 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon celery seed
Serves / Yields
Bring the sugar, vinegar, salt and celery seed mixture to a boil. Cool slightly and pour over the cucumbers and onions. Store in a covered jar in the refrigerator. Will keep indefinitely.