Buryl's Ice Box Pickles

Buryl's Ice Box Pickles

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bhoff 0

"This recipe was given to me by a good friend and neighbor 30 years ago. Buryl has been gone for 25 years, but this recipe lives on."
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3 h 20 m servings 273 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 68.3g
  • 22%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2336 mg
  • 93%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Toss cucumber slices, onion slices, and salt together in a bowl; let stand 2 hours. Drain as much moisture from the mixture as possible.
  2. 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.
  3. Pour the cooled vinegar mixture over the cucumbers and onion; toss to coat. Transfer to large freezer bags.
  4. Store in freezer.


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Very tasty and VERY sweet. I'll reduce the amount of sugar in the future, but then, we've been trending toward less sweet these days (so this is a personal taste preference). Just good, old fa...

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