Freezer Pickles Recipe
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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˝ teaspoons salt
1 teaspoon celery seeds
1 teaspoon mustard seeds
Instructions
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˝ 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. Serves 20.
Tips from the Test Kitchen
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. Serves 20.
Tips From Our Test Kitchen: The longer the pickles stand after thawing, the more blended the flavors become.
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