Freezer Cucumber Pickles

Posted by Mai

When I first saw this recipe, I could not imagine how freezing cucumbers would work. But to my surprise they came out perfect! Now I take them to picnics and give some as gifts to friends and neighbors. I promise these are the best pickles you will ever taste.

4 pounds pickling cucumbers, sliced
8 cups thinly sliced onions
1/4 cup salt
3/4 cup water
4 cups sugar
2 cups cider vinegar
1 T. turmeric

Combine cucumbers, onions, salt and water in a large bowls. Let stand at room temperature for 2 hours. Add sugar, vinegar and turmeric; stir until sugar dissolves. Pack into 1-pint freezer containers or bags, leaving 1-inch head space. Cover and freeze. I have kept these in the freezer for up to 1 year. Thaw overnight in refrigerator or at room temperature for 4 hours before serving. Yield: 10 pints.

Zucchini Relish

10 cups ground zucchini
4 cups ground onions
5 Tblsp. salt (regular)
2 1/4 cups white vinegar
4 ½ cups sugar
1 Tblsp. nutmeg, dry mustard, turmeric and cornstarch
2 teasp. Celery seed
1 each sweet green and red pepper, finely chopped

Put first three ingredients in large bowl and mix well. Let stand overnight. Drain and rinse in cold water. Drain again and put in large kettle with remaining ingredients. Bring to boil and simmer, uncovered, stirring occasionally, about 30 minutes or until tender. Pour into 6 to 8 sterilized pint jars and seal. Process 5 minutes in hot water bath.

Mai's Note: I always add celery seed to the freezer pickle recipe. Last year I added cauliflower that I had left over in the garden. It was wonderful. I have used zucchini instead of the cukes and the pickles were just as wonderful. Also, you can add 1 clove of garlic per freezer container. These are the very best pickles I have ever eaten. I have frozen them up to 1 year (just used my last zip lock bag full last week.

IF YOU ARE A PICKLE LOVER, THIS IS A MUST TRY RECIPE!!!

For dill pickles get rid of the sugar. Add a little extra vinegar and fresh dill. I usually put a dill flower (blossom) in the container, (I use zip-lock bags) with the pickles. I would also add fresh garlic