Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina
Ingredients
- 2 pounds pickling cucumbers (about 8 to 10 medium), trimmed and thinly sliced
- 3 medium onions, thinly sliced
- 1 large green pepper, chopped
- 3 tablespoons salt, divided
- 2 cups sugar
- 1 cup white vinegar
- 3 teaspoons celery seed
Directions
- 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.
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