Allrecipes home
bookmark
 

Sweet 'N' Tangy Freezer Pickles

SUBMITTED BY: Jean Vance

"Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. A batch of these puckery slices can keep in the freezer for up to 6 weeks--but they never last that long at my house! 151 Jean Vance Charlotte, North Carolina"
PREP TIME  10 Min
COOK TIME  5 Min
READY IN  15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 2 pounds pickling cucumbers, thinly sliced
  • 3 medium onions, thinly sliced
  • 1 large green pepper, chopped
  • 3 tablespoons salt, divided
  • 2 cups sugar
  • 1 cup white vinegar
  • 1 tablespoon celery seed

DIRECTIONS

  1. In a large container, combine cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice; mix well. Refrigerate for 8 hours. Drain; rinse and drain again.
  2. In a saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool.
  3. Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2008 by heather t
These were so delicious. I ate the cucumbers and peppers like candy (orange peppers, because... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2008 by OhmyDLM
Not exactly what I was looking for. I should have paid a little more attention to the fact... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2008 by DAWNCOOKS1
I couldn't believe how good these pickles are!!!!! I can't even get them in the freezer! My... MORE


 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?