- Cooking Time:
- Preparation Time:
- 2 qt unpealed cucumbers, thinly sliced
- 1 large onion, sliced
- 2 tbsp salt
- 1 1/2 cup sugar
- 1/2 cup vinegar
- Sprinkle salt over sliced cucumbers and onions; let stand 2 hours, then drain off water. Combine sugar and vinegar; pour over pickles. Let stand 10 minutes. Stir and place pickles into freezer containers. Keep frozen at least 2 days before eating. Thaw at room temperature, then keep refrigerated. Pickles will keep well in the freezer for a year.
NotesTaste like bread and butter pickles. No canning required.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Gluten Free Baking With KitchenAid: 33 Bloggers Share GF Treats!
Angel Acres Soup & Chili CookbookSee More
Edamame and Radish Slaw
Lisa Lovegood's Butterbeer Cake
Rustic Whole Wheat Garlic & Herb PizzaSee More