Quick Icebox Pickles
2014-02-20 08:21:35
Yields 4
Prep Time
20 min
Cook Time
15 min
Total Time
2 hr 35 min
Ingredients
- 2 cups white vinegar
- 1 cup sugar
- 2 dried bay leaves
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 1 (1-pound) cucumber
- 1/2 medium white onion, thinly sliced into quarter rounds (about 1 cup slices)
Instructions
- Bring the vinegar, sugar, bay leaves, salt, and peppercorns to a boil in a medium saucepan, about 5 minutes. Remove from the heat.
- Meanwhile, cut the cucumber into 1/8-inch-thick slices. You should have about 3 1/2 cups of cucumber slices.
- Divide the cucumber and onion slices between 2 (16-ounce) jars. Carefully pour the vinegar mixture over the cucumbers and onions to fill the jars. Screw the lids on the jars and chill for 2 hours before serving.
- Pickles will keep in the refrigerator for 1 week.
Notes
- Icebox pickles got their name for a good reason. They have to be stored in the refrigerator. This recipe is much faster than others because the pickles aren’t canned or processed.
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