Freezer Pickle Slices

Author: Canadian Living

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

  • Portion size 2 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 9 cucumbers (about 3 lb/1.5 kg)
  • 2 onions
  • 2 tablespoons pickling salt
  • 1 1/2 cup granulated sugar
  • 1 cup white vinegar
  • 2 tablespoons pickling spices
  • 1 teaspoon celery seeds
  • 1/2 teaspoon hot pepper flakes (optional)

Method

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.

Nutritional facts <b>Per 2 tbsp (25 mL):</b> about

  • Sodium 5 mg
  • Protein trace
  • Calories 21.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 5 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Freezer Pickle Slices

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