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Hot-and-Sweet Freezer Pickles

Source of Recipe


Southern Living, July 2004






List of Ingredients



• 3-1/2 cups thinly sliced pickling cucumbers (about 1 lb.)
  
• 1 medium onion, sliced and separated into rings
  
• 2 jalapeño peppers, seeded and sliced
  
• 3 large cloves garlic, pressed
  
• 1 Tbsp salt
  
• 1 cup sugar
  
• 1 cup white vinegar (5% acidity)
  
• 2 Tbsp water
  






Instructions



1. Combine first 5 ingredients in a large bowl.
   
   
2. Cook 1 cup sugar, 1 cup vinegar, and 2 tablespoons water in a saucepan over medium heat, stirring until sugar dissolves. Pour mixture over cucumber mixture. Cover and chill 48 hours.
   
   
3. Spoon evenly into 6 half-pint or 3 pint canning jars or freezer containers, leaving 1/2-inch of room at the top; seal, label, and freeze pickles 8 hours or up to 6 months. Thaw in refrigerator before serving; use thawed pickles within 1 week.
   
   Makes about 3 pints.