Ingredients:
4 lbs. pickling cucumbers, sliced
8 c. thinly sliced onions (about 8 medium)
1/4 c. salt
3/4 c. water
4 c. sugar
2 c. cider vinegar
Directions:
Rinse ten 2-cup plastic containers with lids with boiling water. Dry thoroughly. Divide cucumbers, onions, salt and water between 2 large bowls. Let stand at room temperature for 2 hours. Do not drain.
Add 2 c. sugar and 1 c. vinegar to each bowl; stir until sugar is dissolved. Transfer to prepared containers, leaving 1 inch headspace for expansion; freeze for up to 6 months.
Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing.
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