Freezing as part of pickling is an easy trick to yield crispy, crunchy results. Thin-sliced cucumbers, onions and green pepper combine in this recipe to make a delicious condiment.
7 cups cucumbers, unpeeled and sliced thin
1 green bell pepper, seeded and very thinly sliced
1 onion, sliced very thin
2 cups sugar
1 cup white vinegar
1 teaspoon celery seed
Combine the cucumbers, bell pepper, onion, sugar, vinegar, and celery seed in a bowl and mix well. Cover the bowl and place in the refrigerator for a minimum of 3 hours or up to 24 hours. Stir occasionally to caot the cucumbers in the dressing.
When well chilled, divide the cucumbers between freezer zip-top bags. Press as much air out of the bags as possible and seal shut. Place in the freezer and freeze completely.
When ready to serve, let the cucumbers thaw partially. Serve semi-thawed.
The cucumbers will keep in the freezer for up to 3 weeks.
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