Freezer Bread & Butter Pickles

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 cups thinly-sliced cucumbers, 3/16 inch thick
• 1 cup thinly-sliced onion
• 1 sweet red pepper, thinly sliced
• 2 teaspoons pickling salt
• 1 1/2 cups cider vinegar
• 2/3 cup sugar
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground turmeric

Recipe

• 1 place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container.
• 2 sprinkle with salt and mix well.
• 3 let stand for 3 hours, stirring occasionally, drain.
• 4 rinse twice and drain thoroughly.
• 5 heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top.
• 6 combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved.
• 7 pour over the vegetables and mix well.
• 8 pack the vegetables into small freezer containers.
• 9 divide the liquid and pour it over the pickles.
• 10 seal tightly and freeze.
• 11 store the pickles in the freezer for up to 6 months.
• 12 once thawed, use them within several days before they lose their crunch.