Freezer Mint Pickles |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 pints | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 8 cups thinly sliced cucumbers | 1 green pepper, minced | 2 tablespoons pickling salt |
| 1-1/2 cups sugar | 1 cup cider vinegar | 1/2 cup water |
| 12 fresh mint leaves or 1 teaspoon mint extract | 4 allspice berries | |
| 1 | Combine the vegetables and sprinkle with the salt. Mix well and let stand for 2 hours. |
| 2 | Rinse the vegetables in cold tap water. Combine the sugar, vinegar, and water and pour over the vegetables. Mix well. Add the mint and allspice. Regrigerate overnight. |
| 3 | The next morning, pack the pickles in freezer containers and freeze. |
| 4 | Defrost in the refrigerator for 8 hours before serving. |