Freezer pickles

Yield: 8 servings

Measure Ingredient
3 quarts Sliced cucumbers
3 cups Chopped celery
1 large Onion, sliced
2 Green peppers, cut in strips
1 Head cauliflower, cut in bite sized pieces
6 mediums Carrots, sliced
¼ cup Salt
4 cups Sugar
6 cups Vinegar

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.

Origin: Homestyle, Canadian Classics Shared by: Sharon Stevens

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