FREEZER PICKLES (or not!)

Peggi Anne Tebben

By
@cookiequeen

I have made these since God was a child! We freeze some at the end of the season & just keep them in the fridge & eat them during the season.They have a sweet, slightly salty taste & you can't stop eating them.


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
Comments:
Method:
Canning/Preserving

Ingredients

5 c
peeled & sliced, pickling cucumbers
1/2 c
pickling salt
water
2 c
small pearl onions or just cut up regular onions
1 c
white vinegar
1 c
sugar

Step-By-Step

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.

Step 7 Direction Photo

7Place in container suitable for freezing, if that's your intentions, or just place in fridge container with tight lid. I use a 1/2 gallon canning jar.

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!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern