FREEZER CUCUMBER PICKLES

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Freezer Cucumber Pickles image

When I first started to make these crunchy and satisfying freezer pickles, I wasn't sure if the method would actually work. To my surprise, they came out perfect! Now I make enough to take them to picnics or give as gifts to friends and neighbors. -Connie Goense, Pembroke Pine, Florida

Provided by Taste of Home

Time 20m

Yield 10 pints.

Number Of Ingredients 6

4 pounds pickling cucumbers, sliced
8 cups thinly sliced onions (about 8 medium)
1/4 cup salt
3/4 cup water
4 cups sugar
2 cups cider vinegar

Steps:

  • Rinse ten 2-cup plastic containers and lids with boiling water. Dry thoroughly. Divide cucumbers, onions, salt and water between two large bowls. Let stand at room temperature 2 hours. Do not drain., Add 2 cups sugar and 1 cup vinegar to each bowl; stir until sugar is dissolved. Transfer to prepared containers, leaving 1-in. headspace for expansion; freeze up to 6 months., Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing.

Nutrition Facts :

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