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Sweet 'N' Tangy Freezer Pickles Recipe

Photo by: Taste of Home

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Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. A batch of these puckery slices can keep in the freezer for up to 6 weeks—but they never last that long at my house! — Jean Vance Charlotte, North Carolina

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32 Servings
Prep: 10 min. + chilling Cook: 5 min. + freezing

Ingredients

10 to 12 medium pickling cucumbers (about 2 pounds), thinly sliced
3 medium onions, thinly sliced
1 large green pepper, chopped
3 tablespoons salt, divided
2 cups sugar
1 cup white vinegar
1 tablespoon celery seed

Directions

In a large container, combine the cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate for 8 hours. Drain; rinse and drain again.
In a large saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool.
Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving. Yield: 4 pints.

Nutrition Facts: 1 serving (1/4 cup) equals 60 calories, trace fat (trace saturated fat), 0 cholesterol, 665 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Sweet 'N' Tangy Freezer Pickles published in Taste of Home June/July 2001, p39