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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Freezer Dill Pickles 1 pound cucumbers, sliced 1/8 thick 3/4 pound yellow onions, sliced 1/8 thick 4 tablespoons salt 2 tablespoons water 1 cup sugar 1/2 cup cider vinegar 1 tablespoon dried dill weed Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours. Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, cider vinegar and dill weed. Stir occasionally until sugar completely dissolves and liquid covers vegetables. Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze. Defrost in refrigerator or at room temperature. Hope this helps. Good luck! Ingredients:
1 lb cucumber, sliced 1/8-inch thick |
3/4 lb yellow onion, sliced 1/8-inch thick |
4 tablespoons salt |
2 tablespoons water |
1 cup sugar |
1/2 cup cider vinegar |
1 tablespoon dried dill weed |
Directions:
1. Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours.
2. Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, cider vinegar and dill weed. Stir occasionally until sugar completely dissolves and liquid covers vegetables.
3. Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze.
4. Defrost in refrigerator or at room temperature.
5. Hope this helps. Good luck!
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