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Freezer Bread and Butter Pickles

Submitted by LyricFox

Ingredients

4 C thinly sliced pickling cucumbers (about 8 four inch long cukes)
1 medium onion thinly sliced into half moons
1 red pepper, julianned
2 tsp pickling salt
1 ½ C cider vinegar
2/3 C granulated sugar
1 tsp mustard seeds
½ tsp celery seeds
½ tsp turmeric

Place sliced cukes, onion and red pepper in a large non-reactive colander (I use plastic). Spinkle with salt and mix well. Allow to stand for 3 hours, stirring occasionally. Drain and rinse well. Drain again.

In a medium saucepan heat vinegar, sugar, mustard seeds, celery seeds and turmeric. Heat over medium heat, stirring constantly until all sugar is dissolved

Pack vegetables into small freezer containers and divide and ladle liquid over them.

Place containers in freezer. Pickles are ready to eat after one week. Store for up to six months. Once thawed, use within one week before they lose their crunch.