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Sweet 'N' Tangy Freezer Pickles
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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 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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |