Freezer Pickles With Peppers |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I made this for the first time last year, they turned out great, going to double the batch this year. Ingredients:
5 lbs pickling cucumbers (3 to 5 long) |
8 cups cold water |
1 tablespoon pickling salt |
2 cups thawed frozen pearl onions |
2 medium sweet green peppers or 2 medium red peppers, cut 1 inch pieces |
1 cup sliced celery |
3 cups sugar |
1 tablespoon mustard seeds |
2 cups apple cider or 2 cups apple cider vinegar |
Directions:
1. Wash cucumbers.
2. Slice 1/16-inch off the blossom end.
3. Cut cucumbers into 1-inch cubes.
4. Measure 12 cups.
5. In a large bowl, combine cucumbers, water and pickling salt, mix well.
6. Cover and let stand 30 minutes.
7. Drain and rinse well.
8. In an 8 to 10-quart saucepot, combine cucumbers, onions and remaining ingredients.
9. Bring to a boil over medium-high heat, stirring occasionally.
10. Boil 5 minutes.
11. Immediately fill freezer containers with mixture, leaving 1/2-inch head space.
12. Wipe container rims and seal.
13. Cool completely before placing in freezer.
14. Pickles can be stored in freezer up to 6 months.
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