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."

Ingredients

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

Instructions

  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.

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 317 other followers