I had my doubts about this recipe. I couldn’t imagine that they would be crispy – well, they are! And one of the easiest pickle recipes I’ve ever used! My next batch I’m trying with Splenda!
I found this recipe on food.com.
Servings: 3 pintsPrep Time: 30 minutes Cook Time: 3 days in refrigerator
7 cups thin sliced cucumbers ( with peel)
1 large sweet onions, medium sliced
1/2 cup green peppers, thinly sliced
1/2 cup red sweet peppers, thinly sliced
1 tablespoon pickling salt
1/2 teaspoon celery seeds
1 cup white vinegar
2 cups white sugar
Combine all the ingredients in a bowl.
Stir well, cover and refrigerate for 3 days. Stir every day.
Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container); freeze.
Thaw before serving.
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