Icebox Pickled Peppers Recipes

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.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

ICEBOX PICKLES RECIPE - (3.9/5)

Steps:

• Combine all ingredients in a glass jar or crock. Cover with water and stick in the fridge. The longer they sit the tastier they will be. They will keep up to 3 months in the fridge.

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.