Freezer Bread And Butter Pickles

Recipe Ingredients

4 cups	948ml	Thinly-sliced cucumbers, 3/16" thick - see * Note
1 cup	62g / 2.2oz	Thinly-sliced onion
1		Sweet red pepper - thinly sliced
2 teaspoons	10ml	Pickling salt
1 1/2 cups	355ml	Cider vinegar
2/3 cup	131g / 4.6oz	Sugar
1 teaspoon	5ml	Mustard seeds
1/2 teaspoon	2.5ml	Celery seeds
1/2 teaspoon	2.5ml	Ground turmeric

Recipe Instructions

* Note: Use small pickling or English cucumbers.

Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container. Sprinkle with salt and mix well. Let stand for 3 hours, stirring occasionally. Drain. Rinse twice and drain thoroughly.

Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top. Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved. Pour over the vegetables and mix well.

Pack the vegetables into small freezer containers. Divide the liquid and pour it over the pickles. Seal tightly and freeze.

Store the pickles in the freezer for up to 6 months. Once thawed, use them within several days before they lose their crunch.

This recipe yields about 3 cups.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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