I do love myself a good pickle but I have always favoured the sweeter variety with a bit of tang and crunch. I have never heard of freezer pickles before and apparently it is a “thing”. Low and behold, freezing your pickles actually works and they have the perfect crunch! But is so much more than just the crunch, the addition of green bell peppers and celery seeds makes this recipe stand out above any other pickle mix I have tried.
So, if you are anything like me who uses these pickles on or with just about everything …… fear not! You do not have to freeze these pickles as they will keep in your fridge for several weeks.
- 4 x medium cucumbers
- 2 x medium yellow onions, peeled
- 2 x green pepper
- 2 Tbsp x salt
- 2 cups x sugar
- 1 cup x apple cider vinegar
- 1 Tbsp x mustard seeds
- 1 Tbsp x celery seeds
- Start by slicing the cucumbers, onions and peppers thinly and place it all together in a large non-reactive bowl. (I use my mandolin for this process)
- Sprinkle with salt, dig in with your hands and mix well. Let it stand for about 1 hour.
- Transfer the mix to a colander and rinse well to get rid of any excess salt.
- Use the same mixing bowl and place the mix back in it.
- In another bowl, mix together the sugar, apple cider vinegar, mustard and celery seeds and mix well until the sugar has dissolved.
- Pour the liquid over the cucumber mix, cover it tightly with a lid or clingfilm and place in the fridge for 24 hours.
- Transfer the pickles to small freezer-safe containers and freeze for up to 6 months.
Thaw pickles overnight at room temperature. It should be stored in your fridge once thawed and eaten over the next 2 weeks.