Canning Recipes




Freezer Cucumber Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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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.




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