Crisp Cucumber Freezer Pickles

I had my doubts about this recipe. I couldn’t imagine that they would be crispy – well, they are! And one of the easiest pickle recipes I’ve ever used! My next batch I’m trying with Splenda! I found this recipe on food.com.

Attribution Link

Difficulty: Easy

Servings: 3 pints

Prep Time: 30 minutes   Cook Time: 3 days in refrigerator  

Ingredients

7 cups thin sliced cucumbers ( with peel)
1 large sweet onions, medium sliced
1/2 cup green peppers, thinly sliced
1/2 cup red sweet peppers, thinly sliced
1 tablespoon pickling salt
1/2 teaspoon celery seeds
1 cup white vinegar
2 cups white sugar

Directions

Combine all the ingredients in a bowl.

Stir well, cover and refrigerate for 3 days. Stir every day.

Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container); freeze.

Thaw before serving.

Categories: Freezing, Other Salads, Pickling, Preserving, Side Dishes

Submitted by: prayingpup on July 22, 2011