Freezer Pickles
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
cucumbers
sliced |
*
|
| 3 | cups |
celery
chopped |
|
| 1 | large |
onions
sliced |
|
| 2 | each |
green bell peppers
cut in strips |
|
| 1 | head |
cauliflower florets
cut in bite sized pieces |
*
|
| 6 | medium |
carrots
sliced |
|
| ¼ | cup |
salt
|
|
| 4 | cups |
sugar
|
|
| 6 | cups |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | quarts |
cucumbers
sliced |
*
|
| 7.1E+2 | ml |
celery
chopped |
|
| 1 | large |
onions
sliced |
|
| 2 | each |
green bell peppers
cut in strips |
|
| 1 | head |
cauliflower florets
cut in bite sized pieces |
*
|
| 6 | medium |
carrots
sliced |
|
| 59 | ml |
salt
|
|
| 946 | ml |
sugar
|
|
| 1.4 | l |
vinegar
|
|
Directions
Mix together all ingredients except for sugar and vinegar; let stand overnight.
Drain. Boil sugar and vinegar. Cool. Pour over vegetables.
Freeze in plastic containers and thaw at room temperature to use.
These pickles are ready to use immediately.
Makes about 8 quarts.
