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Hot-and-Sweet Freezer Pickles
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- #51840
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
3 1/2 cups thinly sliced pickling cucumbers
1 medium onion, sliced and separated into rings
2 jalapeno peppers, seeded and sliced
3 cloves garlic, pressed
1 tablespoon salt
1 cup sugar
1 cup white vinegar (5% acidity)
2 tablespoons water
directions
Combine first 5 ingredients in a large bowl.
Cook sugar, vinegar, and water in a saucepan over medium heat, stirring until sugar dissolves. Pour mixture over cucumber mixture. Cover and chill 48 hours.
Spoon evenly into half-pint or pint canning jars or freezer containers, leaving 1/2-inch of room at the top; seal, label, and freeze pickles 8 hours or up to 6 months. Thaw in refrigerator before serving; use thawed pickles within 1 week.
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nutrition data
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reviews & comments
September 12, 2013
This was my first attempt at making pickles and they turned out great! I've never canned anything before so I didn't want to have to learn the canning process and my sister suggested freezer pickles. I'll be making these again for sure. Does anyone know if I can put other veggies in like sliced carrots along with the other ingredients?
I think that should work ok. Peel and slice them and I would either blanch them or heat them with the vinegar mixture so they aren't as crisp before freezing.