Icebox refers to pickles that stay in the refrigerator, instead of those that are canned and ready for months of storage in your pantry. These pickles are fresh and crisp, all while being very easy to make. For the thinnest slices of cucumbers, try using a mandoline.
Spicy Icebox Pickles
Makes: 4 cups
- 2 cups white vinegar
- 1 cup sugar
- 2 dried bay leaves
- 1 tsp table salt
- 1 tsp whole black peppercorns
- ¾ lb cucumber
- ½ medium white onion
- 2 red chile peppers
- 1 jalapeño pepper
- 2 serrano peppers
- Bring vinegar and next 4 ingredients to a boil in a medium saucepan. Stir to dissolve sugar. Remove from heat.
- Cut cucumber into 1⁄8-inch-thick slices (about 3½ cups slices).Thinly slice onion into quarter rounds (1 cup slices). Thinly slice peppers, leaving seeds intact.
- Divide vegetables between 2 (16-ounce) jars. Carefully pour vinegar mixture over vegetables to fill jars. Screw the lids on jars and chill 1 day before serving. Store pickles in refrigerator up to 1 week.
Spicy Icebox Pickles Copyright © Rebecca Lang Cooks | rebeccalangcooks.com