Freezer Cucumber Pickles
2010-05-24- Course: Other
- Yield : 5 - 8oz
- Servings : 5 - 8oz
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
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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 out the jar – we did!
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
Directions
Step 1
Mix sliced onions and cucumbers and salt in large container and cover with ice cold water, let stand for 2 hours.
Step 2
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.
Step 3
Divide into freezer containers and freeze.
Very young tender cucumbers work best, about 8-9. A mandolin would work real well for slicing to the thinness needed.
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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