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Freezer Pickles

2015-09-23
  • Yield: 10-16 pints
  • Servings: 40
  • Prep Time: 4:00 h
janet

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Nutritional Info

This information is per serving.

  • Calories

    52

  • Total Fat

    0 g

  • Saturated Fat

    0 g

  • Cholesterol

    0 mg

  • Sodium

    351 mg

  • Potassium

    142 mg

  • Carbohydrates

    25 g

  • Dietary Fiber

    5 g

  • Sugars

    4 g

  • Protein

    1 g

Ingredients

  • 8 pounds cucumbers, thinly sliced
  • 1 cup onion, thinly sliced
  • 2 tablespoons salt
  • 4 cups sugar
  • 2 cups vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon turmeric
  • 1 teaspoon mustard seed
  • 1 teaspoon alum

Method

Step 1

Combine cucumbers, onion and salt. Mix well. Let stand for 3 hours, stirring occasionally. Drain and rinse.

Step 2

Meanwhile in a bowl or jar combine remaining ingredients and let stand 2 to 3 hours, stirring or shaking often until no sugar settles to the bottom. Pour over cucumber mixture and mix well.

Step 3

Pack into 1 pint freezer containers leaving 1 inch headroom. Cover and freeze up to 6 weeks. Thaw before serving.

This recipe will make enough pickles for the rest of your life but is easily divided. You’ll get about 2 pints per pound.

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