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Freezer Pickle Slices

By The Canadian Living Test Kitchen

Tested till perfect

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Freezer Pickle Slices

This recipe makes 8 cups servings

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Nutritional Info

Per 2 tbsp (25 mL): about -
cal 21
pro 0
total fat 0 g
sat. fat 0 g
carb 5 g
fibre 0
chol 0 mg
sodium 5 mg
% RDI: -
iron 1
vit C 2
folate 1

For quick last-minute pickling, try these easy bread-and-butter pickles. Save the liquid to use in coleslaw or potato salad.

Ingredients

  • 9 small field cucumbers, (about 3 lb/1.5 kg)
  • 2 onions
  • 2 tbsp pickling salt
  • 1-1/2 cups granulated sugar
  • 1 cup white vinegar
  • 2 tbsp pickling spices
  • 1 tsp celery seeds
  • 1/2 tsp hot pepper flakes, (optional)

Preparation

Scrub cucumbers and trim off ends. Thinly slice cucumbers and onions; place in large bowl. Sprinkle with salt and toss to coat; let stand for 2 hours.

Drain vegetables but do not rinse. Pack into freezer containers.

In saucepan, bring sugar, vinegar, pickling spice, celery seeds, and hot pepper flakes (if using) to boil; reduce heat and simmer for 5 minutes. Strain and pour over vegetables to cover; let cool. Cover and freeze for up to 2 months. Thaw in refrigerator.

Additional information :

Tip: To thinly slice the cucumbers and onions, use a mandoline or food processor.

Source : © CanadianLiving.com

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