Cucumbers were very plentiful in our garden this summer. I’m not one to waste a good thing so many pickles will be consumed in our household during the upcoming months. Good thing we like hamburgers, sliders and potato salad, because these pickles will compliment them well. I have made many pickles in the past, but this recipe has always been a favorite. I found this recipe, many years ago, in a box of old recipes at a garage sale. They were a find! The title on the old, torn and stained card was “Freezer Pickles” so I gave them their name. These pickles keep in the freezer for up to 6 weeks – but they never last that long at our house…especially since our family has grown over the years.
SWEET AND ZESTY FREEZER PICKLES
10 – 12 medium cucumbers, thinly sliced
4 medium onions, thinly sliced
2 large green peppers, chopped
3 tablespoons table salt, divided
2 cups sugar
1 cup white vinegar
1 tablespoon celery seed
- In a large container, combine the cucumbers, onions, green peppers and 2 tablespoons salt. Cover with crushed ice and mix well.
- Refrigerate for at least 8 hours. Drain; rinse and drain again.
- In a large saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute.
- Spoon over cucumber mixture.
- Pour into jars or freezer containers. Cool.
- Top with lids. Cover and freeze for up to 6 weeks. Thaw before serving. Store remaining pickles in refrigerator until all are consumed.