Ice Box Pickles
Sweet, crunchy ice box pickles with cucumbers, onion, sugar, vinegar and celery seed. No canning needed; store in the fridge.
This cold pickle recipe is a family recipe, compliments of my grandmother, Jeanette Kesselring, from Arnold, Missouri. These are delicious eaten straight from the jar (although we use them as sandwich toppings).
Submitted by: Alyx from Evanston, IL
Yield: varies
- Quick refrigerator pickles using sliced cucumbers, onion, sugar, white vinegar, celery seed and salt.
- No water-bath canning required: bring the brine to a boil, pour over vegetables, then refrigerate.
- Use firm small cucumbers, keep chilled, and expect best quality for a few months; flavor improves after 24 to 48 hours.
Spices
Featured in this Recipe
Preparation Instructions:
- 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.
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Frequently Asked Questions
What are ice box pickles?
Ice box pickles are quick refrigerator pickles made by pouring a hot sweet-sour brine over raw cucumbers and onions, then chilling. They are not shelf-stable canned pickles and are usually eaten cold as a snack or sandwich topping.
How long will these pickles last in the fridge?
Stored in the refrigerator, they keep good quality for about 2 to 3 months. They may remain safe longer if very acidic and sugary, but watch for off smells, mold, or sliminess and discard if any appear.
Can I can this recipe to store it on the shelf?
Not safely as written. This recipe is for refrigerator pickles. To make shelf-stable pickles you need a tested canning recipe and proper acidity and processing times. Check USDA or Ball canning guidelines before attempting to water-bath can.
Can I change the sugar or vinegar amounts?
You can reduce the sugar for a less sweet pickle, but flavor and preservation change. If you substitute vinegar, use one labeled 5 percent acidity, such as white or apple cider vinegar, to keep the brine acidic enough for safe pickling.
How soon can I eat them and when do they taste best?
You can eat them after a few hours, but the flavor improves after 24 to 48 hours in the fridge. For best taste, wait at least one day so the brine penetrates the cucumbers.
How do I keep the pickles crisp?
Start with firm, small cucumbers (Kirby or pickling cukes). Slice them cold, rinse and ice-bath briefly if they warmed during prep, and keep them refrigerated. For extra crunch, use a commercial firming agent like calcium chloride marketed for pickles.
Can I add other spices or flavorings?
Yes. Add dill, garlic, mustard seed, peppercorns, red pepper flakes, or sliced carrots to change the flavor. Be mindful that additional ingredients can alter taste but not the basic method.
What are ice box pickles?
Ice box pickles are quick refrigerator pickles made by pouring a hot sweet-sour brine over raw cucumbers and onions, then chilling. They are not shelf-stable canned pickles and are usually eaten cold as a snack or sandwich topping.
How long will these pickles last in the fridge?
Stored in the refrigerator, they keep good quality for about 2 to 3 months. They may remain safe longer if very acidic and sugary, but watch for off smells, mold, or sliminess and discard if any appear.
Can I can this recipe to store it on the shelf?
Not safely as written. This recipe is for refrigerator pickles. To make shelf-stable pickles you need a tested canning recipe and proper acidity and processing times. Check USDA or Ball canning guidelines before attempting to water-bath can.
Can I change the sugar or vinegar amounts?
You can reduce the sugar for a less sweet pickle, but flavor and preservation change. If you substitute vinegar, use one labeled 5 percent acidity, such as white or apple cider vinegar, to keep the brine acidic enough for safe pickling.
How soon can I eat them and when do they taste best?
You can eat them after a few hours, but the flavor improves after 24 to 48 hours in the fridge. For best taste, wait at least one day so the brine penetrates the cucumbers.
How do I keep the pickles crisp?
Start with firm, small cucumbers (Kirby or pickling cukes). Slice them cold, rinse and ice-bath briefly if they warmed during prep, and keep them refrigerated. For extra crunch, use a commercial firming agent like calcium chloride marketed for pickles.
Can I add other spices or flavorings?
Yes. Add dill, garlic, mustard seed, peppercorns, red pepper flakes, or sliced carrots to change the flavor. Be mindful that additional ingredients can alter taste but not the basic method.
I substituted 3 ts of Old Bay seasoning in place of the celery seeds and boy, it was a hit! I also tossed into each jar, whole and halved cloves of garlic and fresh Dill & Parsley from my garden. (I included the flowers) I didn’t wait long to pour the brine over the cukes and onions. Right into the fridge and we started eating them in about 48 hours. This would be great if you added nasturtium flowers too!
Honestly I didn’t make this recipe as it is written. Either it was stated incorrectly or they had to wait a long time for it to develope. Allowing the “brine” to cool is a mistake. It would take weeks for the pickles to become “pickled” this way. My grandmother had basicly the same recipe except she cut the onions into rings and also added some allspice and coarse ground black pepper to the mixture. Pack the cucumbers and onions into a jar and pour the brine mixture over them enought to cover them and screw the lid on tightly. When they cooled to room temperature, or until you could handle the jars with bare hands you put them in the refrigerator. Let them set at least overnight but the longer the better.
My wife corrects me. It was her Aunt Ruby, married to Uncle Clyde who lived in Garden Prarie Illinois.
In my house we call them Aunt Ruby Pickles, although no one can remember whose Aunt she was! I just made some this morning, added some whole black peppercorns, some whole closed and a pinch of saffron, because, what the heck, it was right next to the celery seed in the spice drawer.
I’m in Copan Ruinas, Honduras. We can’t get sweet pickles here. So, I did a search and found you. I shared the pickles with a lot of people and shared your recipe also. I like tuna salad, so I grated some of the cucumbers to make relish. It is delicious.
Great Recipe!
An important step was left out of this recipe. I have 3 very similar ice box or refrigerator pickle recipes, one involves using a large tub like container with a lid, layering the veggies and brine and then storing them in the refrigerator for at least 4 days before eating. You also have to gently toss the veggies in the brine once each day. On the last day you put them into jars, filling to the top, and seal and place in refrigerator, mine kept beautifully for up to 3 months.
This recipe is good, however I added onion slices, garlic, sliced hot peppers, allspice—I did not allow to “cool” but poured it over the cucumber mixture.
How ironic that I went to google and typed in “ice box pickles” because my mom is looking for the recipe and found your recipe. My mom still lives in Arnold, Missouri and grew up there :-) Can’t wait to show her this recipe from your grandmother!
This is my second year using this recipe—we love these pickles! I put the syrup over the jars packed with cucumbers and onion after it had cooled from boiling but was still hot and the pickles turned out great. Maybe a better definition that just “cool” would be helpful. Yes, I will make these pickles again—talk about easy!!