Icebox Pickled Peppers Food

ICEBOX PICKLES

Steps:

• Combine cucumbers, onions, green bell peppers, red bell peppers, and salt in a large container. Cover with ice cubes. Let stand for 3 hours. Drain off brine and squeeze out excess moisture.
• Mix sugar, vinegar, mustard seeds, and celery seeds in a saucepan. Bring to a boil; cook for 3 minutes. Pour over cucumber mixture. Let cool, about 30 minutes.
• Divide cucumber mixture among jars. Cover with lids and refrigerate.

ICEBOX PICKLED PEPPERS

Steps:

• Heat two cups water in medium saucepan on low heat.
• Add garlic, onions and peppers.
• Blanch for one to two minutes.
• Place into bowl of cold water and ice.
• Reserve hot water.
• To the hot water, add salt, vinegar, sugar and mustard seeds.
• Stir to dissolve.
• Transfer cooled peppers, onions and garlic to a large bowl.
• Pour hot liquid over and toss to coat.
• Cover with plastic wrap and refrigerate.

PICKLED PEPPERS

Steps:

• Cut 2 small slits in each pepper (wear gloves).
• Dissolve salt in 4 quarts water. Pour over peppers and let stand 12-18 hours. Drain and Rinse thoroughly.
• Combine remaining ingredients simmer 15 minutes. Remove garlic.
• Pack peppers into hot sterilized jars. Seal and process pints 10 minutes in boiling water bath. Makes 8 pints.

BURYL'S ICE BOX PICKLES

Steps:

• Toss cucumber slices, onion slices, and salt together in a bowl; let stand 2 hours. Drain as much moisture from the mixture as possible.
• Stir sugar and vinegar together in a saucepan over medium-low heat; cook and stir until the sugar dissolves completely, 5 to 10 minutes. Set aside to cool completely.
• Pour the cooled vinegar mixture over the cucumbers and onion; toss to coat. Transfer to large freezer bags.
• Store in freezer.