Icebox Cucumber Pickles

Make these classic pickles from Fun, Food & Flowers the night before a picnic or barbecue for a sweet-tart side.

Yield: Makes 3 qt.
Recipe from Southern Living

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Recipe Time

Hands On: 40 Minutes
Total: 1 Hour, 10 Minutes


  • 2 1/2 cups sugar
  • 2 cups apple cider vinegar
  • 1/4 cup canning-and-pickling salt
  • 3/4 teaspoon celery seeds
  • 3/4 teaspoon mustard seeds
  • 1/2 teaspoon ground turmeric
  • 12 medium cucumbers, cut into 1/4-inch slices
  • 1 large sweet onion, cut into 1/8-inch slices


  1. 1. Cook first 6 ingredients in a large saucepan over high heat, stirring occasionally, about 3 minutes or until mixture is hot and sugar dissolves. (Do not boil.)
  2. 2. Place cucumbers and onions in a 4-qt. airtight plastic container. Pour hot vinegar mixture over cucumbers and onions. Cool 30 minutes. Serve immediately, or refrigerate in airtight container up to 2 weeks.
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