Cilantro Freezer Pickles

Name: Cilantro Freezer Pickles
Prep time: 15 min
Ingredients: 2 lbs. cucumbers (thinly sliced); 2 cups sweet onions (thinly sliced); 3 tbs pickling salt (Kosher salt works and tastes great); 1 whole red bell pepper (chopped); 1 tsp ground cumin (freshly ground has better flavor); 1/4 cup fresh cilantro (chopped - homegrown tastes best); 1 1/2 cups sugar; 1 1/2 cups cider vinegar

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Prep Time: 15 minutes

Servings: 4

freezer pickles

Ingredients

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2 lbs. cucumbers (thinly sliced)2 cups sweet onions (thinly sliced)3 tbs pickling salt (Kosher salt works and tastes great)1 whole red bell pepper (chopped)1 tsp ground cumin (freshly ground has better flavor)1/4 cup fresh cilantro (chopped - homegrown tastes best)1 1/2 cups sugar1 1/2 cups cider vinegar

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Instructions

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Step 1

Wash and thinly slice cucumbers - do not peel, then thinly slice onions. There should be about 7 cups.

Step 2

Toss cucumbers and onions in a large bowl with salt, mixing well to evenly distribute the salt. Let stand at room temperature for 2 - 3 hours, then drain excess liquid but do not rinse.

Step 3

Combine remaining ingredients in a separate bowl, mix well and pour over vegetables, stirring well to mix. Refrigerate for 8 - 10 hours or overnight.

Step 4

Pack the vegetables and brine in freezer-proof rigid containers and freeze. We like to use pint jars - they are the perfect size for a picnic or family BBQ. Make sure to leave about 1 inch of headspace to allow for expansion so the jars don't break. When packing the vegetables, make sure the brine completely covers them to prevent freezer burn and ensure the best flavors.

Step 5

Freeze for a minimum of 2 weeks to allow the flavors to mature and mingle. To serve, thaw overnight in the refrigerator and enjoy! Be prepared to make an immediate, larger second batch!