Sweet 'n' Tangy Freezer Pickles
List of Ingredients
10-12 medium pickling cucumbers (about 2 pounds), thinly sliced
3 medium onions, thinly sliced
1 large green pepper, chopped
3 tablespoons salt, divided
2 cups sugar
1 cup white vinegar
1 tablespoon celery seedRecipe
In a large container, combine cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice; mix well. Refrigerate for 8 hours. Drain; rinse and drain again.
In a saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool.
Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.
Yield: 4 pints.
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