Freezer Pickles

It’s been a few years since we canned anything. We have a ceramic stove in our house here, and I’ve heard both that you shouldn’t can on a ceramic stove, and also that it’s safe. I don’t know what to believe, but I don’t want to risk the well-being and intactness of our stove to find out for myself. I don’t miss canning, all that time and heat, especially this summer….blah. No way. But we bought some really nice little cucumbers at the market on Saturday because who can resist those puppy dog eyes of Scotts. I haven’t yet found a recipe for freezer cucumber relish, but I did find in one of my notebooks a recipe for freezer pickles.

I don’t know where this recipe came from, and I can’t tell you if it’s any good, because they have to freeze for at least 3 weeks before you try them.

So stay tuned!

Freezer Pickles

8 cups thinly sliced cucumbers
2 onions, thinly sliced
2 tb salt
1 cup white vinegar
3/4 cup sugar

Toss the cucumbers onions and salt together in a large bowl. Cover and let sit for 2 to 3 hours.

Rinse the cucumbers very well. Squeeze handfuls of cucumber to remove excess water.

Put the cucumber/onions into freezer bags or freezer containers. Stir the vinegar and sugar together until the sugar is dissolved, and pour over the cucumber/onions.

Freeze at least 3 weeks before eating. The longer the pickles sit, the sweeter they will be. Thaw in the refrigerator before eating.