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Sweet 'N' Tangy Freezer Pickles Recipe
Sweet 'N' Tangy Freezer Pickles Recipe photo by Taste of Home

Sweet 'N' Tangy Freezer Pickles Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. + chilling Cook: 5 min. + freezing
MAKES:32 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 5 min. + freezing
MAKES: 32 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving. Yield: 4 pints.
Originally published as Sweet 'N' Tangy Freezer Pickles in Taste of Home June/July 2001, p39

Nutritional 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.

Reviews for Sweet 'N' Tangy Freezer Pickles

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MY REVIEW
Reviewed Dec. 7, 2010

"I am not a sweet and sour fan but I liked these and my family LOVED them!!"

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