Email to Cat      

Freezer Dill Slices

Source of Recipe


Barbara Ingham






List of Ingredients



• 8 cups pickling cucumbers, thinly sliced (2-1/2 lbs.)
  
• 3 Tbsp canning and pickling salt
  
• 1 cup sweet red pepper, seeded, cored and chopped
  
• 4 cloves garlic, peeled and minced
  
• 1/3 cup minced fresh dill weed
  
• 1 tsp dill seed
  
• 1-1/2 cups sugar
  
• 1-1/2 cups cider vinegar (5% acetic acid)
  






Instructions



1. Gently wash cucumbers. Slice 1/16-inch from each end and discard. Thinly slice cucumbers and measure out 8 cups. In large bowl, toss cucumbers with salt. Let cucumbers stand 2 hours, and then drain.
   
   
2. In another bowl, stir together peppers and remaining ingredients. Pour mixture over cucumbers and stir well. Refrigerate mixture 8 to 10 hours.
   
   
3. Pack cucumber slices and pickling solution in freezer bags or rigid containers, label and date, and freeze at 0° F or colder for up to 6 months.
   
   Thaw pickles for about 8 hours in the refrigerator before serving.
   
   Makes 4 pints.