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Condiments: Freezer Pickles




Source of Recipe


Friendly Freezer


List of Ingredients




2 1/2 pounds pickling cucumbers -- or regular cucumbers
1 medium white onion -- thinly sliced
2 tablespoons salt
8 cups ice cubes
4 cups sugar
2 cups cider vinegar -- 5 percent acidity


Recipe



Cut ends from cucumbers; then cut cucumbers into 1/8-inch thick
slices. Mix cucumbers, onion, and salt in a large bowl; cover mixture
with ice cubes and refrigerate for 2 to 3 hours.

Drain off water and discard unmelted ice cubes; do not rinse
vegetables. Pack cucumber and onion slices into 3 pint freezer jars or
freezer containers, leaving 1/2-inch headspace.

In a 2-quart pan, mix sugar and vinegar; bring to a boil, stirring
until sugar is dissolved. Pour just enough hot syrup over cucumbers to
cover. Apply lids; let cool. To allow flavor to develop, freeze
pickles at least 1 week before serving. To thaw, let stand in
refrigerator for at least 8 hour. Makes 3 pints.

Freeze up to 6 months in freezer.