Canning Recipes Freezer Cucumber Pickles Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 7 cups cucumbers - (abt 2 1/2 lbs) -- sliced 1/8" to 1/4" thick 3 small onions -- sliced, and separated into rings 2 tablespoons salt 1 tablespoon celery seeds 2 cups sugar 1 cup white vinegar (5% acidity) Combine first 4 ingredients in a large bowl. Cook sugar and vinegar in a saucepan over medium heat, stirring until sugar dissolves; pour over cucumbers. Cover and chill 48 hours. Spoon mixture into 1/2- or 1-pint jars or freezer containers; seal, label, and freeze for up to 6 months. Thaw before serving; after thawing, use within a week. This recipe yields 8 half-pints or 4 pints. © 2008 canning-recipes.com contact