Freezer Pickles With Peppers

Recipe Ingredients

5 lbs	2270g / 80oz	Pickling cucumbers - (3" to 5" long)
8 cups	1896ml	Cold water
1 tablespoon	15ml	Pickling salt
2 cups	125g / 4.4oz	Thawed frozen pearl onions - see * Note
2 cups	474ml	Sweet green or red peppers - cut 1" pieces (medium)
1 cup	110g / 3.9oz	Sliced celery
3 cups	594g / 20oz	Sugar
1 tablespoon	15ml	Mustard seeds
2 cups	474ml	Apple cider or apple cider vinegar

Recipe Instructions

* Note: Two sliced medium onions can be substituted for the pearl onions.

Wash cucumbers. Slice 1/16-inch off the blossom end. Cut cucumbers into 1-inch cubes. Measure 12 cups.

In a large bowl, combine cucumbers, water and pickling salt. Mix well. Cover and let stand 30 minutes. Drain and rinse well.

In an 8- to 10-quart saucepot, combine cucumbers, onions and remaining ingredients. Bring to a boil over medium-high heat, stirring occasionally. Boil 5 minutes.

Immediately fill freezer containers with mixture, leaving 1/2-inch head space. Wipe container rims and seal. Cool completely before placing in freezer. Pickles can be stored in freezer up to 6 months.

This recipe yields 5 to 6 pints.

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

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