Freezer Pickles With Peppers

I made this for the first time last year, they turned out great, going to double the batch this year.

• Ready In: 25 mins
• Yields: 5-6 pints

Ingredients

• 5  lbs pickling cucumbers (3" to 5" long)
• 8  cups  cold water
• 1  tablespoon pickling salt
• 2  cups  thawed  frozen pearl onions
• 2  medium  sweet green peppers or 2  medium  red peppers, cut 1 inch pieces
• 1  cup  sliced celery
• 3  cups sugar
• 1  tablespoon mustard seeds
• 2  cups apple cider or 2  cups apple cider vinegar

Directions

1. Wash cucumbers.
2. Slice 1/16-inch off the blossom end.
3. Cut cucumbers into 1-inch cubes.
4. Measure 12 cups.
5. In a large bowl, combine cucumbers, water and pickling salt, mix well.
6. Cover and let stand 30 minutes.
7. Drain and rinse well.
8. In an 8 to 10-quart saucepot, combine cucumbers, onions and remaining ingredients.
9. Bring to a boil over medium-high heat, stirring occasionally.
10. Boil 5 minutes.
11. Immediately fill freezer containers with mixture, leaving 1/2-inch head space.
12. Wipe container rims and seal.
13. Cool completely before placing in freezer.
14. Pickles can be stored in freezer up to 6 months.