Sweet 'N' Tangy Freezer Pickles |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 32 |
|
Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. A batch of these puckery slices can keep in the freezer for up to 6 weeksbut they never last that long at my house! Jean Vance Charlotte, North Carolina Ingredients:
10 to 12 medium pickling cucumbers (about 2 pounds), thinly sliced |
3 medium onions, thinly sliced |
1 large green pepper, chopped |
3 tablespoons salt, divided |
2 cups sugar |
1 cup white vinegar |
1 tablespoon celery seed |
Directions:
1. In a large container, combine the cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate for 8 hours. Drain; rinse and drain again.
2. In a large saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool.
3. Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving. Yield: 4 pints.
|
|