Best Lime Mint Freezer Pickles Recipes

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FREEZER PICKLES



Freezer Pickles image

Sweet, yet tangy, full of flavor...this recipe just screams SUMMER to me! We make these every summer, and usually have enough to last us through the winter (this recipe makes a lot). This year, we didn't quite make it, so I can't wait to make a batch when the cukes are ready!!These are also great to have on hand when you get invited to a BBQ/party and have no time to cook something (got me out of quite a few pinches;) Using a mandolin makes the slicing much easier, and gets the slices thinner than cutting by hand.

Provided by Manda

Categories     Vegetable

Time P2DT5m

Yield 15 pint containers

Number Of Ingredients 7

25 medium cucumbers, washed and sliced very thin
8 -10 medium onions, sliced
1/2 cup salt
5 cups sugar
3 cups white vinegar
5 -6 cloves garlic, chopped
ice water

Steps:

  • Combine sliced cucumbers, onions, and salt in large bowl.
  • Cover with ice water.
  • Cover and place in refrigerator for 48 hours.
  • Mix sugar, vinegar, and garlic together in saucepan and bring to boil.
  • Let cool.
  • Drain cucumber and onion mixture well.
  • Pack in freezer containers and pour enough vinegar mixture over top to cover veggies (leave 1-inch space at top of container for expansion).
  • Freeze.
  • Let thaw before eating.

Nutrition Facts : Calories 368.2, Fat 0.6, SaturatedFat 0.2, Sodium 3788.1, Carbohydrate 91.1, Fiber 3.5, Sugar 77.6, Protein 4

EASY FREEZER PICKLES



Easy Freezer Pickles image

Relates Lucile Johnson of Red Oak, Iowa, "These crisp, no-cook pickle slices are so simple to fix."

Provided by Taste of Home

Time 15m

Yield 6 pints.

Number Of Ingredients 8

8 pounds cucumbers, thinly sliced
1 cup thinly sliced onion
3 tablespoons salt
4 cups sugar
2 cups white vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon mustard seed

Steps:

  • In a large container, combine cucumbers, onion and salt. Let stand for 3 hours, stirring occasionally. , In a bowl, combine the remaining ingredients; let stand for 2-3 hours, stirring often. , Drain and rinse the cucumber mixture; add sugar mixture and stir well. Pack into 1-pt. freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks. Thaw before serving.

Nutrition Facts :

EASY FREEZER SWEET PICKLES



EASY Freezer Sweet Pickles image

I got this recipe from my mother-in-law, she has used it for 30 years and I will probably use it for 30 more!

Provided by Missyvixen1217

Categories     Lunch/Snacks

Time 3h

Yield 2-3 Quarts

Number Of Ingredients 5

2 quarts thinly sliced cucumbers
2 sliced onions
2 tablespoons salt
1 cup white vinegar
3/4 cup sugar

Steps:

  • Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours.
  • Rinse and drain well.
  • Mix Vinegar and Sugar till sugar is dissolved.
  • Put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (I only fill mine half full to leave room for expansion during freezing).
  • Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles.
  • Thaw in refrigerator or in cold water.

CUCUMBER LIME PICKLES



Cucumber Lime Pickles image

Make and share this Cucumber Lime Pickles recipe from Food.com.

Provided by Nancy Sneed

Categories     Canning

Time P2DT9h35m

Yield 6-8 pints

Number Of Ingredients 10

7 lbs cucumbers, sliced lengthwise
2 cups pickling lime
2 gallons water
2 quarts vinegar
8 cups sugar
1 tablespoon salt
3 drops green food coloring (optional)
2 quarts vinegar
8 cups sugar
1 tablespoon salt

Steps:

  • Soak the cucumbers lime and water in enamel or crockery for 24 hours, stirring occasionally.
  • (Do not use Aluminum Ware).
  • Remove from lime water and rinse in 3 cool waters.
  • Soak 3 additional hours in ice and water.
  • Remove carefully to drain.
  • Mix syrup ingredients and stir until dissolved.
  • Pour over the cucumbers.
  • Let set 5 or 6 hours or overnight.
  • Add pickling spices to taste.
  • (Use whole cloves or allspice).
  • Boil mixture for 35 minutes.
  • Fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 0.125 inch head space.
  • Seal jars.
  • If syrup does not cover cucumbers while boiling, mix partial recipe of syrup and add it.

LIME PICKLES



Lime Pickles image

They go really will with ham. Can't keep them on the shelf. They are worth the wait.

Provided by ED

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT11h25m

Yield 100

Number Of Ingredients 10

2 gallons water
2 cups pickling lime (calcium hydroxide)
7 pounds cucumbers, cut into chunks
6 cups cold vinegar
8 cups white sugar
2 teaspoons pickling spice
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon whole cloves
1 drop food coloring, or as desired

Steps:

  • Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
  • Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
  • Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
  • Bring cucumber mixture to a boil; remove pot from heat.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 17.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 26.2 mg, Sugar 16.5 g

SWEET FREEZER PICKLES



Sweet Freezer Pickles image

Make and share this Sweet Freezer Pickles recipe from Food.com.

Provided by byZula

Categories     Onions

Time 13h15m

Yield 10 cups (about)

Number Of Ingredients 7

3 cups thinly sliced onions
1 cup cider vinegar
2 cups sugar
1 teaspoon salt
2 teaspoons mustard seeds
1 teaspoon celery seed
7 cups cucumbers, slices (medium slices)

Steps:

  • Combine cider vinegar, sugar, salt, mustard seeds and celery seeds in a saucepan.
  • Heat, stirring constantly, until sugar is dissolved and the mixture is just at the boiling point.
  • Set aside to cool slightly.
  • Meanwhile, peel and slice cucumbers and onions and combine in a large, non-reactive bowl.
  • Pour vinegar mixture over cucumber mixture and stir well to coat.
  • Refrigerate about 12 hours and then pack in freezer containers.
  • (The refrigeration time is included in the cooking time.).

Nutrition Facts : Calories 194.8, Fat 0.4, SaturatedFat 0.1, Sodium 237, Carbohydrate 48, Fiber 1.2, Sugar 43.4, Protein 1.1

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