RECIPE SUBMITTED BY Teresa Smith
Freezer Dill Pickles
20 lg. cucumbers sliced in round rings
4 lg. yellow onions sliced in rings
¼ c. canning salt
4 lg. sections garlic minced
Combine above ingredients in a mixing bow and mix well. Let stand room temperature 3 hrs. then drain do not rinse. Set aside.
¾ c. sugar
1 c. cider vinegar
2 tbs. dry dill weed
Using a stock pot add vinegar , sugar and dill weed and bring to a boil. Add drained cucumber mix and bring to almost a boil stirring well. Remove from heat add to open containers let cool add lids then freeze. When ready to use remove from freezer and thaw in the fridge. Enjoy.
Freezer Dill Pickles
20 lg. cucumbers sliced in round rings
4 lg. yellow onions sliced in rings
¼ c. canning salt
4 lg. sections garlic minced
Combine above ingredients in a mixing bow and mix well. Let stand room temperature 3 hrs. then drain do not rinse. Set aside.
¾ c. sugar
1 c. cider vinegar
2 tbs. dry dill weed
Using a stock pot add vinegar , sugar and dill weed and bring to a boil. Add drained cucumber mix and bring to almost a boil stirring well. Remove from heat add to open containers let cool add lids then freeze. When ready to use remove from freezer and thaw in the fridge. Enjoy.
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