RECIPE SUBMITTED BY Teresa Smith
Bread & Butter Freezer Pickles
25 cucumbers sliced in rings
5 lg. onions sliced in rings
2 lg. bell peppers cut into small bite size pieces
3 garlic sections diced thin
½ c. canning salt
3 c. cider vinegar
5 c. granulated white sugar
2 tbs. mustard seeds
½ tsp whole cloves
1 tbs. ground tarmac
In a large mixing bowl add sliced cucumbers, onions, bell peppers and garlic and salt and mix up well. Let sit at room temperature for 3 hrs. Now drain and set aside (do not rinse). In a stock pot add vinegar, sugar, cloves, mustard seed and tarmac and bring to a boil over medium heat. Now add cucumbers to the mix and stir well and when they just return to a boil remove from heat. Put cucumbers into containers let cool add lids and then date and place into the freezer. When you need take from the freezer and place into the fridge to un-thaw. Enjoy.
Bread & Butter Freezer Pickles
25 cucumbers sliced in rings
5 lg. onions sliced in rings
2 lg. bell peppers cut into small bite size pieces
3 garlic sections diced thin
½ c. canning salt
3 c. cider vinegar
5 c. granulated white sugar
2 tbs. mustard seeds
½ tsp whole cloves
1 tbs. ground tarmac
In a large mixing bowl add sliced cucumbers, onions, bell peppers and garlic and salt and mix up well. Let sit at room temperature for 3 hrs. Now drain and set aside (do not rinse). In a stock pot add vinegar, sugar, cloves, mustard seed and tarmac and bring to a boil over medium heat. Now add cucumbers to the mix and stir well and when they just return to a boil remove from heat. Put cucumbers into containers let cool add lids and then date and place into the freezer. When you need take from the freezer and place into the fridge to un-thaw. Enjoy.
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