Freezer Pickles With Peppers

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Freezer Pickles With Peppers

 

5 lbs pickling cucumbers (3 " to 5 " long)

8 cups cold water

1 tablespoon pickling salt

2 cups thawed frozen pearl onions

2 medium sweet green peppers or red peppers, cut 1 inch pieces

1 cup sliced celery

3 cups sugar

1 tablespoon mustard seeds

2 cups apple cider or apple cider vinegar

 

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.

Makes 5 to 6 pints.