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 P1DT1h55m Yield 12 Number Of Ingredients 10 Steps:
Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes. Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion. Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature. Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.
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 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 25m Yield 32 servings (1/4 cup each) Number Of Ingredients 7 Steps:
In a large glass or stainless steel bowl, toss vegetables with 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate, covered, 8 hours. Drain and rinse; drain well. Return to bowl., In a saucepan, combine sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir 1 minute. Pour over cucumber mixture; stir to combine., Transfer to freezer containers or canning jars, leaving 1-in. headspace; cool completely. Freeze, covered, up to 6 weeks., Thaw in refrigerator before serving. Store thawed pickles in the refrigerator up to 2 weeks.
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.
