Freezer Pickles

  • Yield 20 servings

"I am 85 years old and grew up during the Depression. Mom took care of four children, and Dad worked in the coalmines. Mom had a big garden and she canned everything - now I do the same. I love gardening."


7 cups sliced cucumbers, peeled, if desired (about 3 medium)
1 cup sliced onions
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 cup white vinegar
2 cups sugar
1 1/2 teaspoons salt
1 teaspoon celery seeds
1 teaspoon mustard seeds


  1. Combine the cucumbers, onions, bell peppers, vinegar, sugar, salt, celery seeds, and mustard seeds in a large bowl; stir gently to blend well.
  2. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring frequently.
  3. Divide the mixture evenly between two quart-size freezer bags. Seal tightly and freeze overnight or up to 6 months. Thaw completely before serving. Store any leftovers in the refrigerator.

Recipe by Helen Heino, Dunlevy, Pa.



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