Number Of Ingredients 7 Steps:
Place cucumbers, onions and salt in a deep container. Heat sugar, vinegar, celery seed and mustard seed until all sugar is dissolved. Pour over the pickle mixture. Let stand, refrigerated for 24 hours. Can be placed in freezer containers and frozen for years*. After thawing store in refrigerator. *Pickles have a long freezer shelf life. To serve thaw unopened in refrigerator for 6 hours. Crisp and delicious.
Time 45m Yield 7 pints. Number Of Ingredients 9 Steps:
In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Time 4h30m Yield 50 Number Of Ingredients 11 Steps:
In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil. Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil. Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Time 15m Yield 6 pints. Number Of Ingredients 8 Steps:
In a large container, combine cucumbers, onion and salt. Let stand for 3 hours, stirring occasionally. , In a bowl, combine the remaining ingredients; let stand for 2-3 hours, stirring often. , Drain and rinse the cucumber mixture; add sugar mixture and stir well. Pack into 1-pt. freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks. Thaw before serving.
Time 3h16m Number Of Ingredients 9 Steps:
Place the cucumbers, onions and bell pepper in a nonreactive bowl. Sprinkle with the salt and mix well. Let sit for about 3 hours. After 3 hours, drain the vegetables and rinse them twice and drain thoroughly. Heat the vinegar in a microwave for about 30 seconds to warm it slightly or heat on the stove. Add the sugar, mustard seeds, celery seeds and turmeric. Stir to dissolve the sugar. Pack the vegetables into clean freezer safe containers. Pour the liquid over them.
Time 50m Yield 3 cs. Number Of Ingredients 9 Steps:
Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container. Sprinkle with salt and mix well. Let stand for 3 hours, stirring occasionally, drain. Rinse twice and drain thoroughly. Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top. Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved. Pour over the vegetables and mix well. Pack the vegetables into small freezer containers. Divide the liquid and pour it over the pickles. Seal tightly and freeze. Store the pickles in the freezer for up to 6 months. Once thawed, use them within several days before they lose their crunch.
More about “freezer bread butter pickles recipes”
Time P2DT15m Yield 7-8 cups, 7-8 serving(s) Number Of Ingredients 10 Steps:
Slice cucumbers into a few plastic containers. Freezer ziplock bags work too! Mix together all other ingredients and pour over pickles. Close bags or containers and freeze for about 2- 3 days before defrosting to eat.
