From Jim Brickman Beautiful World Cookbook
Freezer Pickles Recipe – Page 55
Produce stands have a lot of cucumbers right now! Believe it or not, cucumbers have loads of health benefits. But mostly I think they are delicious in salads and transformed into pickles. Everyone has a favorite recipe for pickles. Sweet pickle . . . dill pickle . . . bread and butter pickles. There’s even pickle relish but I don’t think that really counts.
I remember my friend’s mom “putting up” pickles every fall. She’d have Mason Jars filled with cucumbers, dill, spices and who knows what else. It seemed like a magic potion. Those jars sat in her cool, dark basement for weeks and weeks. Finally out came her famous delicacy!
This recipe seems easier but just as delicious as the one I remember from my childhood. I hope you enjoy this freezer pickles recipe from the Beautiful World cookbook. The book filled with wonderful All-American and International recipes submitted by my friends across the country and around the world..
Freezer Pickles Recipe
“These are the easiest pickles I have ever made. Waiting 6 weeks is the hardest part. These are a hit at family reunions”
– Dwana Mackie, South Carolina
& Libby Ochoa.
2 Qts. Cucumbers,Thinly Sliced
1 Lg. Onion, Thinly Sliced
2 T. Salt
1 C. Sugar
1/2 C. White Vinegar
- In a large bowl, mix the first three ingredients and let stand 2 – 2 1/2 hours.
- In a small bowl add: sugar and vinegar.
- Mix and add to the cucumbers.
- Let stand for 15 minutes.
- Fill quart bags.
- Lay bags flat in freezer for 6 weeks.
- Thaw at room temperature before serving.
Looking for more great recipes?
The cookbook Beautiful World by Jim Brickman and friends
blends international cuisine and all-American home cooking.
Magic of Christmas is filled with delicious cookies and more