Freezer Pickles

I don't know about you, but my cucumbers are growing wonderfully this year and I have quite an abundance.  We love cucumbers at our house and eat them almost nightly when they are in season.  Before my mother-in-law passed away a few years ago, she shared this amazing recipe for "Freezer Pickles" with me.  They are the perfect treat on a hot summer day and when it's to hot to can, you can whip up a batch of these for the freezer.

Wash cucumbers and pat dry.
Thinly sliced cucumbers (do not peel).

Dice, one small onion.

                                                                  You will need the salt!

                                                               
                                               Put cucumbers in a bowl and sprinkle with
                                                      2 T of salt and let stand for 2 hours.

  You will make a syrup mixture

of the sugar and vinegar.

   Pour the pickles into the sugar/vinegar syrup

and gently mix with a rubber scraper

until all of the sugar dissolves. 

Put the pickles in 2-3 small containers,

pour the syrup mixture over them,

seal and freeze until your ready to thaw and eat.

FREEZER PICKLES

Ingredients:
1 quart of thinly sliced cucumbers (do not peel)
1 small onion, diced
2 T salt
1 1/2 cups sugar
1/2 cup vinegar

Directions:
Cut cucumbers and onions as directed.  Put them in a bowl and sprinkle with 2 T of salt and let stand for 2 hours.  After 2 hours, drain the pickles in a colander using as little water as possible to get the salt off.

Next, mix 1-1/2 cups of granulated sugar and 1/2 cup of vinegar in a bowl creating a type of syrup.  Do not heat, but stir occasionally while the cucumbers are in the salt mixture.

Now, pour the pickles into the sugar/vinegar syrup and gently mix with a rubber scraper until all of the sugar dissolves.  Put the pickles in 2-3 small containers, pour the syrup mixture over them, seal and freeze until your ready to thaw and eat.