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Cucumber Pickles, Freezer I
Source: Connie Goense
Yield: 10 pints

4 pounds pickling cucumbers, sliced
8 cups thinly sliced onions
1/4 cup salt
3/4 cup water
4 cups sugar
2 cups cider vinegar (do not substitute white vinegar)

Combine cucumbers, onions, salt and water in two large bowls. Let stand at room temperature f or 2 hours, stirring about every 15 minutes.

Add sugar and vinegar; stir until sugar dissolves. Pack in to 1-pint freezer containers, leaving 1" headspace. Cover and freeze. Thaw at room temperature for 4 hours before serving.

Poster's Notes:
When I first saw this recipe, I couldn't imagine that freezing cucumbers would work. But to my surprise, they came out perfect! Now I take them to picnics or give some as gifts to friends and neighbors.

I always add celery seed to the recipe. Last year I added cauliflower that I had left over in the garden. It was wonderful. I have used zucchini instead of the cukes and the pickles were just as wonderful. These are the very best pickles I have ever eaten. I have frozen them up to 1 year (just used my last ziplock bag full last week. IF YOU ARE A PICKLE LOVER, THIS IS MUST TRY RECIPE!!!

This year I plan to try some thinly sliced green tomatoes. I will probably put some green and red bell pepper slices in it. Use your imagination.

For dill pickles get rid of the sugar. Add a little extra vinegar and fresh dill. I usually put a dill flower (blossom) in the container, (I use zip-lock bags) with the pickles. I would add fresh garlic and a tiny bit of turmeric as well.

Posted by Dotty B., Z'L

Nutritional Info Per Serving: N/A