Freezer Bread Butter Pickles Recipes

Steps:

• Place cucumbers, onions and salt in a deep container. Heat sugar, vinegar, celery seed and mustard seed until all sugar is dissolved. Pour over the pickle mixture. Let stand, refrigerated for 24 hours. Can be placed in freezer containers and frozen for years*. After thawing store in refrigerator. *Pickles have a long freezer shelf life. To serve thaw unopened in refrigerator for 6 hours. Crisp and delicious.

Steps:

• Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
• Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
• Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner, adjusting for altitude.

Steps:

• In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Steps:

• In a large container, combine cucumbers, onion and salt. Let stand for 3 hours, stirring occasionally. , In a bowl, combine the remaining ingredients; let stand for 2-3 hours, stirring often. , Drain and rinse the cucumber mixture; add sugar mixture and stir well. Pack into 1-pt. freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks. Thaw before serving.

Steps:

• In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
• In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
• Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
• Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Steps:

• Slice cucumbers into a few plastic containers. Freezer ziplock bags work too!
• Mix together all other ingredients and pour over pickles.
• Close bags or containers and freeze for about 2- 3 days before defrosting to eat.

Steps:

• Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container.
• Sprinkle with salt and mix well.
• Let stand for 3 hours, stirring occasionally, drain.
• Rinse twice and drain thoroughly.
• Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top.
• Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved.
• Pour over the vegetables and mix well.
• Pack the vegetables into small freezer containers.
• Divide the liquid and pour it over the pickles.
• Seal tightly and freeze.
• Store the pickles in the freezer for up to 6 months.
• Once thawed, use them within several days before they lose their crunch.

Steps:

• Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl.
• Add the sliced onions and pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice.
• Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.
• Sterilize jars & lids.
• In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil.
• First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim.
• Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.
• Store in refrigerator - will keep for about a year.
• **If coriander seed cannot be found, can use 1 teaspoon of ground in its place**.
• ***I generally put 1/2 habanero pepper, diced finely in with each pint for a spicier pickle which we all prefer, however, I didn't include in the ingredients. I put them in the jar before adding vinegar solution, however, it can be added later if you find you want to try a spicy taste, just let the jar sit for a few days before trying to give the habanero a chance to share it's flavor.***.

Steps:

• Put the salt and spices in the jar. Add layers of cucumber chunks and onions. Fill to within 1/2 inch of the top. Mix vinegar and Splenda. Pour over cucumbers and onions to cover. You may need a little more of the Splenda Vinegar mix to cover the vegetables if they aren't packed tightly in the jar. Add lid and ring and shake to distribute the spices and salt. Refrigerate for 7 days, shaking jar for a few seconds each day. These will keep for at least 4 months in the refrigerator.

Steps:

• Mix all ingredients until sugar dissolves.
• Put into freezer proof containers and Freeze.
• "Butter"bowls work great!
• Best if you can let stand in fridge overnight, then put in the little containers and freeze.