Ingredients for Sweet N Tangy Freezer Pickles
- Pickling Cucumbers
- Onion
- Red Bell Pepper
- Green Bell Pepper
- 3 tablespoons kosher salt
- 1 cup sugar
- White Vinegar
- 1 tablespoon celery seed
- Pickling Spices
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How to Make Sweet N Tangy Freezer Pickles
- In a large bowl, combine 2 pounds pickling cucumbers, thinly sliced, 1 medium onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, and 2 tablespoons kosher salt.
- Add ice water to cover the cucumbers completely. Mix gently and let stand for 8 hours in the refrigerator.
- After 8 hours, drain the cucumbers thoroughly. Rinse well under cold water and drain again. Press out excess water.
- In a medium saucepan, combine 2 cups white vinegar, 1 cup sugar, 1 tablespoon celery seed, 1 tablespoon pickling spice, and 1 tablespoon kosher salt.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Reduce heat and simmer for 1 minute.
- Pour the hot brine over the drained cucumbers and onions. Mix gently to ensure all the slices are coated.
- Carefully pack the pickle mixture into clean, sterilized jars or freezer-safe containers, leaving about 1/2 inch of headspace.
- Divide the remaining brine evenly among the containers.
- Let the pickles cool completely to room temperature.
- Secure lids tightly on jars or containers.
- Freeze for up to 1 year. Thaw at room temperature for 4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
53g
Fat
0g
Carbs
4g
