Prep 10 mins
Cook 5 mins
Crunchy sweet-sour pickles. A batch of these puckery slices can keep in the freezer up to one year, but they never last that long around here.
- 2 lbs small to medium pickling cucumbers, thinly sliced
- 1 large onion
- 1⁄2 cup red bell pepper, sliced
- 1⁄2 cup green bell pepper, sliced
- 3 tablespoons salt, divided
- 2 cups sugar
- 1 cup white vinegar
- 1 tablespoon celery seed
- 1 tablespoon pickling spices (optional)
- In a large container, combine cucumbers, onions, green and red peppers and 2 tablespoons salt. Cover with ice, mix well. Refrigerate for 8 hours. Drain, rinse and drain again.
- In a sauce pan, combine sugar, vinegar, celery seed, pickling spice and remaining 1 tablespoon salt. Bring to a boil, cook and stir for 1 minute. Spoon over cucumber mixture and mix. Spoon into jars or freezer containers, dividing remaining juices into containers. Cool.
- Top with lids. Cover and freeze up to 1 year. Thaw at room temperature for 4 hours before serving.
The flavor of these pickles are A-1 for sure! The recipe would have received five stars, but the directions are lacking. The submitter gave no indication of yield except for 32 servings, and without a "serving size," it's hard to estimate the final yield. I roughly doubled the recipe because I had quite a few pickles come in from the garden. The pickle/onion/pepper mixture easily filled 3 quart jars, but the brine covered only one with just a little to spare, so I had to make another double batch of brine. Also, if you are freezing in Kerr or Ball jars, be sure to leave a good inch of head room for expansion.
I would urge anyone with a good crop of pickles or cukes to absolutely make these! They are very, very good and this is the second year I've made them. I just think the recipe needed a bit of clarification for any novice cooks. Thanks for posting barefootmommawv!!
This is an excellent recipe!!! Very easy to make! My family loves it! I say try! try! try!