Canning Recipes

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Lime-Mint Freezer Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 1/2 pounds pickling cucumbers
3 tablespoons pickling salt
1/2 cup sliced onion
1 small red bell pepper -- cored, seeded,
and cut into 2" long matchsticks
Grated zest of 1 lime
2 garlic cloves -- minced
1/4 cup minced fresh mint leaves
1 1/2 cups sugar
1 1/2 cups distilled white vinegar

Gently wash cucumbers and thinly slice, discarding a slice from both ends
of each cucumber. You should have about 8 cups. In a large, nonreactive
bowl, toss cucumber slices with salt. Let stand two to three hours.

In a large nonreactive bowl, stir together remaining ingredients. Pour
over cucumbers and stir well. Cover and refrigerate eight to 10 hours.

Pack mixture and syrup in freezer bags or rigid containers and freeze.

Presentation: Thaw in refrigerator eight hours before serving.

This recipe yields 4 pints.

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