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Ice Box Pickles

Before you jump to Ice Box Pickles recipe, you may want to read this short interesting healthy tips about Learn How to Improve Your Mood with Food.

For the most part, people have been trained to think that “comfort” foods are bad for the body and must be avoided. If your comfort food is candy or junk food this might be true. At times, comfort foods can be utterly nourishing and good for us to eat. A number of foods really do elevate your mood when you eat them. When you are feeling a little down and need an emotional boost, try a couple of these.

Eggs, would you believe, are great for helping you fight depression. You need to make sure, though, that what you make includes the yolk. The yolk is the part of the egg that matters most in terms of helping raise your mood. Eggs, the yolk in particular, are stuffed full of B vitamins. These B vitamins are terrific for helping to elevate your mood. This is because the B vitamins improve the function of your brain’s neural transmitters (the parts of the brain that dictate how you feel). Eat some eggs to jolly up!

So you see, you don’t need to eat junk food or foods that are terrible for you to feel better! Test out these tips instead!

We hope you got benefit from reading it, now let’s go back to ice box pickles recipe. You can cook ice box pickles using 10 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Ice Box Pickles:
  1. Get 1 head cauliflower
  2. You need 7 cup cucumber diced, with seeds removed
  3. Get 1⁄2 cup onion, sliced
  4. You need 1⁄2 cup sliced red or green pepper, or a combination of both
  5. Use 2 cup sugar**
  6. You need 1 cup vinegar
  7. Use 1 tbsp coarse salt
  8. You need 1 tsp mustard seed
  9. Prepare 1 tsp celery seed
  10. Take 2 large mason jars
Instructions to make Ice Box Pickles:
  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! :)

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