Canning Recipes




Freezer Pickles With Peppers
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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5 pounds pickling cucumbers - (3" to 5" long)
8 cups cold water
1 tablespoon pickling salt
2 cups thawed frozen pearl onions -- see * Note
2 medium sweet green or red peppers -- cut 1" pieces
1 cup sliced celery
3 cups sugar
1 tablespoon mustard seeds
2 cups apple cider or apple cider vinegar

* Note: Two sliced medium onions can be substituted for the pearl onions.

Wash cucumbers. Slice 1/16-inch off the blossom end. Cut cucumbers into
1-inch cubes. Measure 12 cups.

In a large bowl, combine cucumbers, water and pickling salt. Mix well.
Cover and let stand 30 minutes. Drain and rinse well.

In an 8- to 10-quart saucepot, combine cucumbers, onions and remaining
ingredients. Bring to a boil over medium-high heat, stirring
occasionally. Boil 5 minutes.

Immediately fill freezer containers with mixture, leaving 1/2-inch head
space. Wipe container rims and seal. Cool completely before placing in
freezer. Pickles can be stored in freezer up to 6 months.

This recipe yields 5 to 6 pints.





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