Freezer Pickles
- Ready In:
- 3hrs
- Ingredients:
- 6
- Yields:
-
16 pints
ingredients
directions
- Put sliced cucumbers and onions in 5 quart ice cream pail.
- Dissolve salt in the gallon of water and pour over cucumbers and onion.
- Set in refrigerator for 2 hours.
- Drain well in colander but do not rinse.
- Return cucumbers and onions to ice cream pail.
- Pour sugar and vinegar over the cucumber mixture and stir well.
- Put into pint freezer containers and freeze.
- To use: thaw in refrigerator and serve.
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RECIPE SUBMITTED BY
I live in southeastern South Dakota, near the Missouri River. I am managing editor of the weekly newspaper in a small town ten miles from where I live. I also keep busy with my 13 year old son's activities. It's been a challenge to learn to cook in smaller quantities since both of my daughters are grown and on their own. I enjoying cooking, baking, collecting cookbooks, trying new recipes, reading, hunting, fishing and bowling. My favorite cookbooks are church cookbooks. I have a church cookbook that I received from an aunt as a shower gift 25 years ago that has become "well-worn" and is my "go-to" cookbook along with a couple of other cookbooks that I frequently use. The rest of my cookbooks also get used but not as often as my favorites. My kids laugh at me as I read cookbooks like others read novels and always have sticky notes handy to mark pages with recipes that I want to try.