Servings: 3 pintsPrep Time: 30 minutes Cook Time: 3 days in refrigerator
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
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.
Submitted by: prayingpup on July 22, 2011