Freezer Bread And Butter Pickles Recipe 325 Recipes

FREEZER BREAD AND BUTTER PICKLES

Steps:

• Place the cucumbers, onions and bell pepper in a nonreactive bowl. Sprinkle with the salt and mix well. Let sit for about 3 hours.
• After 3 hours, drain the vegetables and rinse them twice and drain thoroughly.
• Heat the vinegar in a microwave for about 30 seconds to warm it slightly or heat on the stove. Add the sugar, mustard seeds, celery seeds and turmeric. Stir to dissolve the sugar.
• Pack the vegetables into clean freezer safe containers. Pour the liquid over them.

FREEZER BREAD AND BUTTER PICKLES RECIPE - (3.2/5)

Steps:

• Place cucumbers, onions and salt in a deep container. Heat sugar, vinegar, celery seed and mustard seed until all sugar is dissolved. Pour over the pickle mixture. Let stand, refrigerated for 24 hours. Can be placed in freezer containers and frozen for years*. After thawing store in refrigerator. *Pickles have a long freezer shelf life. To serve thaw unopened in refrigerator for 6 hours. Crisp and delicious.

EASY FREEZER PICKLES

Steps:

• In a large container, combine cucumbers, onion and salt. Let stand for 3 hours, stirring occasionally. , In a bowl, combine the remaining ingredients; let stand for 2-3 hours, stirring often. , Drain and rinse the cucumber mixture; add sugar mixture and stir well. Pack into 1-pt. freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks. Thaw before serving.

BREAD AND BUTTER FREEZER PICKLES

Steps:

• 1. Put the sliced cucumbers and onions in a large bowl.
• 2. Combine the rest of the ingredients in a saucepan. Heat just to the boiling point. Cool slightly
• 3. Pour vinegar mixture over the cucumbers and onions stir and refrigerate overnight. Then pack into freezer containers and freeze

BREAD AND BUTTER PICKLES II

Steps:

• In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
• In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
• Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
• Transfer to sterile containers. Seal and chill in the refrigerator until serving.

BREAD AND BUTTER FREEZER PICKLES

Steps:

• Slice cucumbers into a few plastic containers. Freezer ziplock bags work too!
• Mix together all other ingredients and pour over pickles.
• Close bags or containers and freeze for about 2- 3 days before defrosting to eat.

FREEZER BREAD & BUTTER PICKLES

Steps:

• Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container.
• Sprinkle with salt and mix well.
• Let stand for 3 hours, stirring occasionally, drain.
• Rinse twice and drain thoroughly.
• Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top.
• Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved.
• Pour over the vegetables and mix well.
• Pack the vegetables into small freezer containers.
• Divide the liquid and pour it over the pickles.
• Seal tightly and freeze.
• Store the pickles in the freezer for up to 6 months.
• Once thawed, use them within several days before they lose their crunch.

FREEZER PICKLES

Steps:

• Mix all ingredients until sugar dissolves.
• Put into freezer proof containers and Freeze.
• "Butter"bowls work great!
• Best if you can let stand in fridge overnight, then put in the little containers and freeze.