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Freezer Pickles Recipe

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This recipe for Freezer Pickles, by , is from Rappahannock Shores Association 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!

Contributor:  
Contributor:  
Kay Baber

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. pickling cucumbers (approximately 8-10 medium) trimmed and very thinly sliced
3 medium onions, very thinly sliced
1 large green pepper, chopped
3 tbsp. salt, divided
2 cups granulated sugar
1 cup white vinegar
3 tsp. celery seed

Directions:
Directions:
In large glass or stainless steel bowl, toss veggies with 2 tbsp. salt. Cover with crushed ice and mix well. Refrigerate covered, for 8 hours. Drain and rinse; drain well. Return to bowl.

In saucepan, combine sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Pour over cucumber mixture; stir to combine.

Transfer to freezer containers or canning jars, leaving 1 in. headspace; cool completely. Freeze, covered, up to 6 weeks.

Thaw in fridge before serving. Can store in refrigerator up to 2 weeks.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
75 minutes, hands-on
Personal Notes:
Personal Notes:
I took these pickles to a pool party, and multiple people asked for the recipe. It does require a fairly large amount of time to complete, but the pickles are delicious. They sort of resemble bread and butter pickles.

 

 

 

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