Freezer Cucumber Pickles

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: pickles- relish

Ingredients

  • 4 lbs. pickling cucumbers, sliced
  • 8 cups thinly sliced onions
  • 1/4 cup salt
  • 3/4 cup water
  • 4 cups sugar
  • 2 cups cider vinegar

Directions

  1. Divide cucumbers, onions salt and water between two large bowls. Let stand at room temperature for 2 hours. Do no drain.
  2. Add 2 cups sugar and 1 cup vinegar to each bowl; stir until sugar is dissolved. Transfer to ten- 1-pint freezer containers, allowing 1 inch headspace; freeze up to 6 weeks.
  3. Thaw pickles in the refrigerator for 8 hours before using. Serve within 2 weeks after thawing.

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