"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Sweet-Sour Freezer Pickles, by Tina Hubenak, is from The POPP Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
7 cups unpeeled cucumber slices (thinly sliced) 1 cup sliced onion 2 Tbsp salt 2 cups sugar 1 cup vinegar 1 tsp celery seed
Combine sliced cucumbers, onions and salt in crock or plastic bowl. Let stand 4 or 5 hours or overnight in refrigerator. Then drain (do not wash) in colander. Combine sugar, vinegar and celery and mix until sugar is dissolved. Pour over cucumbers and mix well. Pour into plastic containers, cover and freeze.
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