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Sweet 'N' Tangy Freezer Pickles

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

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

Printed from tasteofhome.com Sep 6, 2008

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Sweet 'N' Tangy Freezer Pickles cont.

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.