You are here: Home » Recipes » Freezer Pickles Freezer Pickles Recipe by American Profile Yield 20 servings PrintEmail "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." Ingredients 7 cups sliced cucumbers, peeled, if desired (about 3 medium)1 cup sliced onions1 medium green bell pepper, thinly sliced1 medium red bell pepper, thinly sliced1 cup white vinegar2 cups sugar1 1/2 teaspoons salt1 teaspoon celery seeds1 teaspoon mustard seeds Instructions Combine the cucumbers, onions, bell peppers, vinegar, sugar, salt, celery seeds, and mustard seeds in a large bowl; stir gently to blend well. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring frequently. 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.