Ice Cream Pail Refrigerator Pickles
160 mins (prep 40, cooking 120)
11 ingredients
4 servings
The method and proportions make this recipe a bit different. Allowing the salted vegetables to sit for a few hours draws out the water and allows the cucumbers to stay crisp and crunchy, just how we like them. The pickled cucumbers will keep in the fridge at least a month or two, but I can't say exactly how long.....they never last that long!!! Recipe from my late Mother-in-Law.

Categories:  side-dish , beginner-cook , condiments,-etc. , seasonal , free-of... , <-4-hours , time-to-make , egg-free , easy , gluten-free , lactose-free , number-of-servings , summer , to-go... , vegetable , picnic , for-large-groups ,
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Serving Size (331.77 g)
Servings 4
Amount per Serving
Calories 407.43 Calories from Fat 4.14
% Daily Value *
Total Fat 0.46g 2.85%
Saturated Fat 0.08g 1.53%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1488.0mg 248.0%
Total Carbohydrate 99.79g 133.05%
Dietary Fiber 3.25 g 52.05%
Sugars 94.65 g %
Protein 1.73g 13.88%
Vitamin A 2119.01IU% Vitamin C 81.83mg%
Calcium 55.56mg% Iron 0.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large cucumbers, yellow mustard seeds