Pack cucumbers into clean (1-pint) canning jars or other freezer containers, leaving 1½-inch headspace. Pour liquid over cucumber mixture, leaving 1-inch headspace. Seal, label and freeze upright.

A long-time favorite, these pickles stay crisp and tasty. FREEZER BREAD & BUTTER PICKLES 7 cups sliced cucumbers 1 cup sliced onion 2 scant tablespoons salt 2 cups sugar 1 ...

Heat sugar, white vinegar, celery and mustard seed until all sugar is dissolved; pour over the cucumbers. Let stand for 24 hours. Place in freezer containers and freeze. Makes about 2 quarts pickles.

Freezer pickles are a quick and easy answer for preserving cucumbers for long-term storage without the cooking and heat processing involved in canned pickles. Because freezing controls the growth ...

Pack in 1-cup freezer containers, leaving 1-inch headspace for expansion during freezing. Freeze two weeks and then thaw as needed 3 to 4 hours in refrigerator. * * Makes 2 pints.

Per 1/4 cup asparagus pickles: 19 calories (percent of calories from fat, 4), 1 gram protein, 4 grams carbohydrates, 1 gram total sugars, 1 gram fiber, trace total fat (trace saturated fat), no ...

Cover and refrigerate 24 more hours. Pack pickles in freezer-safe containers. Pour pickle syrup over, leaving a little headspace in each container. Freeze. Will keep in freezer up to 6 months.

Ingredients You'll Need White sugar. You can use less if you prefer your pickles less sweet. White vinegar. Use 5% vinegar. You can also use apple cider vinegar. Pickling salt Mustard seed ...

Pineapple, pickles and polarizing toppings: How a crowded freezer aisle is inspiring “stunt pizzas” DiGiorno's newest contentious pizza release speaks to the growing competition in the at-home ...