Freezer Pickles
Source of Recipe
:::
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.
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