Freezer Bread & Butter Pickles

1. 1

   Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container.

2. 2

   Sprinkle with salt and mix well.

3. 3

   Let stand for 3 hours, stirring occasionally, drain.

4. 4

   Rinse twice and drain thoroughly.

5. 5

   Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top.

6. 6

   Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved.

7. 7

   Pour over the vegetables and mix well.

8. 8

   Pack the vegetables into small freezer containers.

9. 9

   Divide the liquid and pour it over the pickles.

10. 10

    Seal tightly and freeze.

11. 11

    Store the pickles in the freezer for up to 6 months.

12. 12

    Once thawed, use them within several days before they lose their crunch.

* Per serving · 4 servings · Values may vary.

No additional tips available.