Pickles in the freezer!


•7 cups sliced cucumbers
•1 cup sliced onion
•2 cups of sugar
•1 cup white vinegar
•2 teaspoons of salt
•1 teaspoon of celery seeds

Mix well. Leave to stand for 6 hours. Then they are ready to eating or putting in containers also freezing. Consume within 9 to 12 months.
Quick to assemble...they stay crispy. Additionally, you can leaving cuke skins on if you prefer. We have always done some with also some without. This recipe is  adjustable to your preference. As made by my Pap, they are sweet. I making them with less sugar too because my husband prefers a tart cucumber to a sweet one. Enjoy!