Sweet N Tangy Freezer Pickles - cooking recipe

Ingredients

10 to 12 medium pickling cucumbers, thinly sliced (about 2 lb.)
3 medium onions, thinly sliced
1 large green pepper, chopped
3 Tbsp. salt, divided
2 c. sugar
1 c. white vinegar
1 Tbsp. celery seed

Preparation

In a large container, combine cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice; mix well. Refrigerate for 8 hours. Drain; rinse and drain again. In a saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool. Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving. Makes 4 pints.