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Peppery Texas Freezer Pickles Recipe

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This recipe for Peppery Texas Freezer Pickles is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds (3- to 5-inch) pickling cucumbers, sliced ¼ -inch thick

1 large sweet onion, halved and thinly sliced

1 cup fresh cilantro

6 small dried red chile peppers

4 garlic cloves, thinly sliced

3 cups white vinegar (5 percent acidity)

1⁄3 cup sugar

2 tablespoons canning- and-pickling salt

1 tablespoon pickling spice
Directions:
Directions:
Instructions: Place first 5 ingredients in a large glass or nonmetallic bowl. Combine vinegar, next 3 ingredients and 1 cup water in a 2-quart glass measuring cup.

Microwave on high 3 minutes or until hot, stirring until sugar dissolves. Pour hot mixture evenly over cucumber mixture, stirring well. Cover and chill 48 hours.

Drain cucumber mixture, reserving liquid. Pack cucumbers into clean (1-pint) canning jars or other freezer containers, leaving 1½-inch headspace. Pour liquid over cucumber mixture, leaving 1-inch headspace. Seal, label and freeze upright. Store in freezer up to 6 months. Thaw completely (about 1 day) in refrigerator before using. Refrigerate after thawing and use within 1 week.

 

 

 

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