Peppery Texas Freezer Pickles
Source of Recipe
From "Southern Living: Little Jars, Big Flavors"
"This easy pickle starts in the microwave, moves to the fridge, and finishes in the freezer, so there's no heating up your kitchen. Look for pickling cucumbers — the small, crisp, unwaxed sort — at farmers' markets and grocery stores. Because their skins are neither tough nor bitter, they don't have to be peeled."
List of Ingredients
◦ 2 pounds (3- to 5-inch) pickling cucumbers, sliced ¼ inch thick
◦ 1 large sweet onion, halved and thinly sliced
◦ 1 cup fresh cilantro
◦ 6 small dried red chile peppers
◦ 4 cloves garlic, thinly sliced
◦ 3 cups white vinegar (5% acidity)
◦ ⅓ cup sugar
◦ 2 tablespoons canning and pickling salt
◦ 1 tablespoon pickling spice
Place first five ingredients in a large glass or nonmetallic bowl.
Combine vinegar, next three ingredients, and 1 cup water in a 2-quart glass measuring cup. Microwave at High 3 minutes or until hot, stirring until sugar dissolves. Pour hot mixture evenly over cucumber mixture, stirring well. Cover and chill 48 hours.
Drain cucumber mixture, reserving liquid. Pack cucumbers into clean 1-pint canning jars or other freezer containers, leaving 1½-inch headspace. Pour liquid over cucumber mixture, leaving 1-inch headspace. Seal, label, and freeze upright. Store in freezer up to 6 months. Thaw completely (about 1 day) in refrigerator before using. Refrigerate after thawing, and use within 1 week.
Makes 5 to 6 (½-pint) jars for the freezer