Recipe by barefootmommawv
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.
Top Review by campergramma
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!!
- 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)
Directions See How It's Made
- 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.