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Freezer Cucumber PicklesOther
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Submitted by Joanna Bourg
Breaux Bridge, LA
on Monday, May 24, 2010
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| Makes: | 5 - 8oz servings |
| Prep Time: | not available |
| Cook Time: | not available |
| Ready In: | not available |
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So Many Cucumbers and So Little Time to Eat Them? Freezer Pickles can get you more time to enjoy them. This is a good way to make use of plastic margarine tubs, peanut butter & mayonnaise containers. These are so good you will want to eat them right our the jar. (MawMaw did!) |
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| Ingredients |
| 2 quarts cucumbers, sliced thin |
1 to 2 large onions sliced thin |
| 2 tbsp salt |
3 cups sugar |
| 1 cup white vinegar |
1 tsp celery seed |
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| | | Directions | Very young tender cucumbers work best, about 8-9. A mandolin would work real well for slicing to the thinness needed. Mix sliced onions and cucumbers and salt in large container and cover with ice cold water, let stand for 2 hours. While this mixture is soaking mix the following: Combine sugar, vinegar and celery seed in a pot and bring to a boil. Remove from heat and let cool completely. Drain cucumber mixture and place in a large container and pour second mixture over cucumbers; stir and mix gently. Divide into freezer containers and freeze. This is a good way to make use of plastic margarine tubs, peanut butter & mayonnaise containers. Don't forget when filling to allow room for expanding. When ready to eat place container in refrigerator to defrost. Makes about 5 - 8 oz. containers
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