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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 80 |
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When I first started to make these crunchy and satisfying pickles, I wasn't sure if freezing cucumbers would actually work. To my surprise, they come out perfect! Now I make enough to take them to picnics or give as gifts to friends and neighbors. Ingredients:
4 pounds pickling cucumbers, sliced |
8 cups thinly sliced onions (about 8 medium) |
1/4 cup salt |
3/4 cup water |
4 cups sugar |
2 cups cider vinegar |
Directions:
1. Divide cucumbers, onions, salt and water between two large bowls. Let stand at room temperature 2 hours. Do not drain.
2. Add 2 cups sugar and 1 cup vinegar to each bowl; stir until sugar is dissolved. Transfer to ten 1-pint freezer containers, leaving 1-in. headspace for expansion; freeze up to 6 weeks.
3. Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing. Yield: 10 pints.
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