• 32servings
  • 5minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 pounds pickling cucumbers, thinly sliced

  2. 3 medium onions, thinly sliced

  3. 1 large green pepper, chopped

  4. 3 tablespoons salt, divided

  5. 2 cups sugar

  6. 1 cup white vinegar

  7. 1 tablespoon celery seed

Instructions Jump to Ingredients ↑

  1. In a large container, combine cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice; mix well. Refrigerate for 8 hours. Drain; rinse and drain again.

  2. In a saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool.

  3. Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.


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