Nutrition Facts

  • One serving:
  • (1/4 cup)
  • Calories:
  • 60
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 665 mg
  • Carbohydrate:
  • 15 g
  • Fiber:
  • 1 g
  • Protein:
  • 1 g

Sweet 'N' Tangy Freezer Pickles

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

SERVINGS

32

CATEGORY

Condiment

METHOD

Freezer (Jams, Jellies or Pickles)

PREP

10 min.

COOK

5 min.

TOTAL

15 min.

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 cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice; mix well. Refrigerate for 8 hours. Drain; rinse and drain again.
    In a 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.

Printed from tasteofhome.com Aug 21, 2008

Copyright Reiman Media Group, Inc © 2008