Sweet N Tangy Freezer Pickles
"Crunchy sweet-sour pickles. A batch of these puckery slices can keep in the freezer up to one year, but they never last that long around here."
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
32
ingredients
- 2 lbs small to medium pickling cucumbers, thinly sliced
- 1 large onion
- 1⁄2 cup red bell pepper, sliced
- 1⁄2 cup green bell pepper, sliced
- 3 tablespoons salt, divided
- 2 cups sugar
- 1 cup white vinegar
- 1 tablespoon celery seed
- 1 tablespoon pickling spices (optional)
directions
- In a large container, combine cucumbers, onions, green and red peppers and 2 tablespoons salt. Cover with ice, mix well. Refrigerate for 8 hours. Drain, rinse and drain again.
- In a sauce pan, combine sugar, vinegar, celery seed, pickling spice and remaining 1 tablespoon salt. Bring to a boil, cook and stir for 1 minute. Spoon over cucumber mixture and mix. Spoon into jars or freezer containers, dividing remaining juices into containers. Cool.
- Top with lids. Cover and freeze up to 1 year. Thaw at room temperature for 4 hours before serving.
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Reviews
-
The flavor of these pickles are A-1 for sure! The recipe would have received five stars, but the directions are lacking. The submitter gave no indication of yield except for 32 servings, and without a "serving size," it's hard to estimate the final yield. I roughly doubled the recipe because I had quite a few pickles come in from the garden. The pickle/onion/pepper mixture easily filled 3 quart jars, but the brine covered only one with just a little to spare, so I had to make another double batch of brine. Also, if you are freezing in Kerr or Ball jars, be sure to leave a good inch of head room for expansion. <br/><br/>I would urge anyone with a good crop of pickles or cukes to absolutely make these! They are very, very good and this is the second year I've made them. I just think the recipe needed a bit of clarification for any novice cooks. Thanks for posting barefootmommawv!! -
This is an excellent recipe!!! Very easy to make! My family loves it! I say try! try! try!
RECIPE SUBMITTED BY
I live on a very large farm here in West Virginia. We really do live off the land. I plant a large garden, I freeze, dehyrate and can everything possible. We raise beef cattle and hunt wild game. It's a family thing.
I met my husband at work. We got stuck on night shift together and he seemed to grow on me like a wart. We married 5 months after we started dating. We have now been married 11 yrs. He's a great husband and father too our two children. Our oldest is in the 6th grade and youngest is in the 5th grade. We have lived all over the east coast. We spent 5 years in South Carolina. I would have to say it was a great 4 years. I learned so much about that area and experienced alot of different foods while there. I truely miss the people from there.
A little about me. I'm a SAHM. Most of my time here alone is spent playing euchre, canning, gardening, cooking (a lot of OAMC), flipping thru my cook books (and i have plenty) and browsing thru Zaar! I just love it here. Trying to add a lot of our family favorites.
I enjoy traveling, reading, camping, fishing, hunting, gardening, canning, bbq-ing, bon fires, entertaining, baking, playing board and card games with the kids, swimming, photography, and just being with family and friends.
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How I rate:
5 stars ~ perfect, will make again without any changes.
4 stars ~ like it, will make again with minor changes to suit our tastes
3 stars ~ had to make major changes but got it to work for us.
2 stars ~ too many changes needed, waste of my time.
1 star ~ just terrible, couldnt get it to work out. waste of money and time. I think I want to cry now.
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