Ingredients
2 pounds pickling cucumbers (about 8 to 10 medium), trimmed and thinly sliced3 medium onions, thinly sliced1 large green pepper, chopped3 tablespoons salt, divided2 cups sugar1 cup white vinegar3 teaspoons celery seed
Preparation
In a large glass or stainless steel bowl, toss vegetables with 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate, covered, 8 hours. Drain and rinse; drain well. Return to bowl.
In a saucepan, combine sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir 1 minute. Pour over cucumber mixture; stir to combine.
Transfer to freezer containers or canning jars, leaving 1-in. headspace; cool completely. Freeze, covered, up to 6 weeks.
Thaw in refrigerator before serving. Store thawed pickles in the refrigerator up to 2 weeks.
