Source of Recipe
A much loved recipe used to make freezer pickles every summer.
List of Ingredients
2 1/2 pounds pickling cucumbers -- or regular cucumbers
1 medium white onion -- thinly sliced
2 tablespoons salt
8 cups ice cubes
4 cups sugar
2 cups cider vinegar -- 5 percent acidity
Cut ends from cucumbers; then cut cucumbers into 1/8-inch thick slices. Mix cucumbers, onion, and salt in a large bowl; cover mixture with ice cubes and refrigerate for 2 to 3 hours.
Drain off water and discard unmelted ice cubes; do not rinse vegetables. Pack cucumber and onion slices into 3 pint freezer jars or freezer containers, leaving 1/2-inch headspace.
In a 2-quart pan, mix sugar and vinegar; bring to a boil, stirring until sugar is dissolved. Pour just enough hot syrup over cucumbers to cover. Apply lids; let cool. To allow flavor to develop, freeze pickles at least 1 week before serving. To thaw, let stand in refrigerator for at least 8 hour. Makes 3 pints.
Freeze up to 6 months in freezer.
"Sunset Canning and Freezing"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3348 Calories; 2g Fat (0.4% calories from fat); 9g Protein; 867g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 12884mg Sodium. Exchanges: 7 Vegetable; 55 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0