Date: July 12, 2011

Author: April


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Freezer Pickles!!!!
I have no idea how they will come out, check back with me in a few days for update 🙂

8 pounds cucumbers sliced (I did both rounds and spears
4 cups thinly sliced onions
1/2 cup salt
1 1/4 cup water
4 cups sugar
4 cups cider vinegar

Optional Extra:
3 Banana peppers sliced in half no seeds for mild pickles
2 Serrano peppers sliced in half no seeds for spicy pickles
Combine cucumbers, onions, salt and water in two large bowls. Let stand at room temperature for 2 hours. Do not drain. Add sugar and vinegar; stir until sugar dissolves. Pack into 1-pint freezer containers, leaving 1-more in. headspace. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.


Author: April

Health starts from the inside out, your body is designed to heal itself. That is why quality, traditional, real food is so important to me. Listen to your gut, literally!

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