Homemade Freezer Sweet & Sour Pickles

By RoketJSquerl

Ingredients

• 4 Cups Paper-thin Sliced Cucumbers
• Water
• 2 Tablespoons Kosher Salt
• 1 1/2 Cups Sugar
• 1/2 Cup White Vinegar

Details

Servings 4

Preparation

Step 1

Slice your cucumbers as thin as possible. Don’t peel them or remove the seeds.
Put sliced cucumbers in a glass bowl or crock (not metal or plastic) and cover with just enough salted water to cover them.
Soak at room temperature for 2 hours.
Drain, but don’t rinse reserving the water.
Dissolve the sugar in the vinegar.
Pour over the cucumbers and add enough brine to cover.
Put in a freezer container (plastic okay) and liquid.
If dividing into two containers divide liquid in equal portions.
Freeze overnight, this is how they get crisp.
Take out of freezer the next day, they will thaw in a few hours.
Store in refrigerator, they keep for about 6 weeks if they last this long.