FREEZER PICKLES (or not!)
Peggi Anne Tebben
Featured Pinch Tips Video
- 5 c
- peeled & sliced, pickling cucumbers
- 1/2 c
- pickling salt
- 2 c
- small pearl onions or just cut up regular onions
- 1 c
- white vinegar
- 1 c
1In large bowl, combine salt & enough water to cover the cucumbers.
2Once salt is dissolved, add the cucumbers & onions.
3Place a saucer on top of them to hold them down under the water.
4Let set for 4 hours on counter top.
5Meanwhile, add sugar & vinegar to a medium sauce pan & bring just to a boil. Remove from heat & cool completely.
6Pour water solution off of cucumbers & rinse & drain.
8Pour vinegar solution over them & either freeze right away or place in fridge overnight before serving.
9We eat them as an appetizer, as a side dish or just however you like.
10These will keep for quite a while, if they last that long!