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INGREDIENTS

4 cups thinly-sliced cucumbers ; 3/16" thick see * Note
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 seeds
1/2 teaspoon ground turmeric

Servings

INSTRUCTIONS

* Note: Use small pickling or English cucumbers.

Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container. Sprinkle with salt and mix well. Let stand for 3 hours, stirring occasionally. Drain. Rinse twice and drain thoroughly.

Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top. Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved. Pour over the vegetables and mix well.

Pack the vegetables into small freezer containers. Divide the liquid and pour it over the pickles. Seal tightly and freeze.

Store the pickles in the freezer for up to 6 months. Once thawed, use them within several days before they lose their crunch.

This recipe yields about 3 cups.

Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"S(Formatted for MC6): "07-13-2001 by Joe Comiskey - jcomiskey~~at;krypto.net"Yield: "3 half-pints"

NOTES : Recipe originally from "The Complete Book of Year-Round Small-Batch Preserving"

NOTES

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Freezer Bread and Butter Pickles

4 cups thinly-sliced cucumbers 3/16" thick  see * Note
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 seeds 
1/2 teaspoon ground turmeric

* Note:  Use small pickling or English cucumbers.

Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container.  Sprinkle with salt and mix well.  Let stand for 3 hours, stirring occasionally.  Drain.  Rinse twice and drain thoroughly.

Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top.  Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved.  Pour over the vegetables and mix well.

Pack the vegetables into small freezer containers.  Divide the liquid and pour it over the pickles.  Seal tightly and freeze.

Store the pickles in the freezer for up to 6 months.  Once thawed, use them within several days before they lose their crunch.

This recipe yields about 3 cups.

Source:  "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"S(Formatted for MC6):  "07-13-2001  by  Joe Comiskey  -  jcomiskey~~at;krypto.net"Yield:  "3 half-pints"

NOTES : Recipe originally from "The Complete Book of Year-Round Small-Batch Preserving"

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Nutrition

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Serving Size: 1 recipe (1252g)
Recipe Makes: 0 Servings

Calories: 1758
Calories from Fat: 11 (1%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 4693.4mg		162 %
Potassium 823.7mg		22 %
Total Carbohydrate 417.2g		123 %
	Dietary Fiber 3g	12 %
	Sugars, other 414.2g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1758

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