Freezer Pickles

"Recipe from St. Wenceslaus Church Cookbook in Tabor, South Dakota. It is so nice to have these in the freezer when you are hungry for cucumbers and the ones in the store aren't very good."
 
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Ready In:
3hrs
Ingredients:
6
Yields:
16 pints
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ingredients

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directions

  • Put sliced cucumbers and onions in 5 quart ice cream pail.
  • Dissolve salt in the gallon of water and pour over cucumbers and onion.
  • Set in refrigerator for 2 hours.
  • Drain well in colander but do not rinse.
  • Return cucumbers and onions to ice cream pail.
  • Pour sugar and vinegar over the cucumber mixture and stir well.
  • Put into pint freezer containers and freeze.
  • To use: thaw in refrigerator and serve.

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RECIPE SUBMITTED BY

I live in southeastern South Dakota, near the Missouri River. I am managing editor of the weekly newspaper in a small town ten miles from where I live. I also keep busy with my 13 year old son's activities. It's been a challenge to learn to cook in smaller quantities since both of my daughters are grown and on their own. I enjoying cooking, baking, collecting cookbooks, trying new recipes, reading, hunting, fishing and bowling. My favorite cookbooks are church cookbooks. I have a church cookbook that I received from an aunt as a shower gift 25 years ago that has become "well-worn" and is my "go-to" cookbook along with a couple of other cookbooks that I frequently use. The rest of my cookbooks also get used but not as often as my favorites. My kids laugh at me as I read cookbooks like others read novels and always have sticky notes handy to mark pages with recipes that I want to try.
 
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