Time 20m Yield 10 pints. Number Of Ingredients 6 Steps:
Rinse ten 2-cup plastic containers and lids with boiling water. Dry thoroughly. Divide cucumbers, onions, salt and water between two large bowls. Let stand at room temperature 2 hours. Do not drain., Add 2 cups sugar and 1 cup vinegar to each bowl; stir until sugar is dissolved. Transfer to prepared containers, leaving 1-in. headspace for expansion; freeze up to 6 months., Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing.
Time P3DT30m Yield 3 Pints Number Of Ingredients 8 Steps:
Combine all the ingredients in a bowl. Stir well, cover and refrigerate for 3 days. Stir every day. Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container). Freeze Thaw before 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 1h10m Number Of Ingredients 8 Steps:
Add cucumbers, onions and green peppers (if using) in a large non-reactive mixing bowl. Sprinkle with kosher salt and stir to combine. Let sit for 1 hour. Transfer mixture to a colander to drain and rinse to remove excess salt. Wipe out the same mixing bowl, then add drained and rinsed cucumber mixture back to the bowl. In another small mixing bowl, combine sugar, apple cider vinegar, mustard seed and celery seed. Stir together to combine. If the sugar isn’t mixing well, add bowl to the microwave (make sure it’s microwave-safe!), and heat for 30 seconds or so, until the sugar will dissolve into the vinegar when stirred. Pour liquid over the cucumber mixture in the bowl and stir to combine. Cover tightly and refrigerate for 1 full day. Transfer freezer pickles to freezer-safe containers and freeze for up to 6 months. To eat: Thaw pickles out in the refrigerator overnight. Once thawed, pickles should be eaten within 2 weeks. Enjoy on their own, on top of a burger, on top of hot dogs, on top of sandwiches, or however you’d like!
Time 3h Yield 2-3 Quarts Number Of Ingredients 5 Steps:
Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours. Rinse and drain well. Mix Vinegar and Sugar till sugar is dissolved. Put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (I only fill mine half full to leave room for expansion during freezing). Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles. Thaw in refrigerator or in cold water.
Time 3h15m Yield 16 Number Of Ingredients 5 Steps:
Combine cucumbers, onion, and salt in a bowl filled with water. Refrigerate until vegetables are softened, about 2 hours; drain. Combine sugar and vinegar in a saucepan; bring to a boil. Remove from heat; cool to room temperature. Pour liquid over cucumber mixture. Freeze until frozen, 1 to 2 hours.
Time 2h10m Yield Makes 1 quart Number Of Ingredients 7 Steps:
Place cucumbers and onion in a medium heatproof bowl. In a small saucepan, combine sugar, vinegar, 1 tablespoon salt, and 1/4 cup water. Bring to a boil, stirring just until sugar dissolves. Pour over cucumber mixture; let cool completely, 1 hour. Let stand 1 hour more, then stir in dill and mustard seeds. Divide among two pint-size glass jars; freeze at least 1 week and up to 6 months.
Number Of Ingredients 5 Steps:
Mix vinegar, sugar and salt in a bowl. Let stand 10 minutes then stir. Add cucumbers and onions, mix well. Put into freezer bags or containers and freeze at least six hours.
