Ice Box Pickles

Name: Ice Box Pickles
Cuisine: American
Ingredients: 1 head cauliflower; 7 cup cucumber diced, with seeds removed; 1/2 cup onion, sliced; 1/2 cup sliced red or green pepper, or a combination of both; 2 cup sugar**; 1 cup vinegar; 1 tbsp coarse salt; 1 tsp mustard seed; 1 tsp celery seed; 2 large mason jars

ecira @cook_3282400

Ice Box Pickles

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Ingredients

1 headcauliflower
7 cupcucumber diced, with seeds removed
1/2 cuponion, sliced
1/2 cupsliced red or green pepper, or a combination of both
2 cupsugar**
1 cupvinegar
1 tbspcoarse salt
1 tspmustard seed
1 tspcelery seed
2 largemason jars

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Steps

1

Cut up all vegetables into a large container or bowl (1 gallon capacity approx.)
2

Combine vinegar, spices, salt, and **sugar into a jar and shake well. With the sugar, 2 cups is fairly sweet, so if you want a sweeter pickle use all 2 cups. For a tarter pickle use less. I started with 1 ½ cups in the jar and taste tested. I used about 1 ⅔ cups of sugar.
3

Pour the liquid over the cut up vegetables, cover and refrigerate 12 – 24 hrs stirring every 6 - 8 hrs or so, making sure all the vegetables are evenly coated.
4

The vegetable mass you started with will drop considerably and the liquid mass will double to triple in volume.
5

Divide your pickled vegetables into 2 jars and cover with the liquid left in the container.
6

Theses pickles will keep for 3 months in the refrigerator, if they last that long! Enjoy! :)