Lime-Mint Freezer Pickles

Southern Living
This recipe is from The Joy of Pickling (Harvard Common Press, $19.95) by Linda Zeidrich. This book is a harvest of good pickling ideas for the beginner or the pro, and we especially liked this recipe. A freezer pickle is softer than some of the other selections here, but it still has an inviting crunch.
Makes 3 pints


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2 1/2 pounds pickling cucumbers (about 10 medium-size), sliced
1/4 cup canning-and-pickling salt
1 1/2 cups sugar
1 cup white vinegar (5% acidity)
1/2 cup sliced sweet onion
1/4 cup finely chopped fresh mint leaves
1 red bell pepper, chopped
3 teaspoons grated lime rind (about 2 limes)
2 garlic cloves, minced


Combine cucumbers and salt in a large bowl. Let stand for 2 to 3 hours; drain.

Combine sugar and next 6 ingredients. Pour over cucumbers, and stir well. Cover and chill 8 hours.

Spoon into 6 clean half-pint or 3 pint jars or freezer containers; seal, label, and freeze pickles 8 hours or up to 6 months. Thaw in refrigerator before serving; use thawed pickles within 1 week.

Note: This recipe can go into a jar or freezer container. A freezer container is any plastic container that will withstand the expansion and contraction that occurs during freezing without cracking or leaking. In the supermarket, you can find freezer containers where you buy disposable food containers (usually on the trash bag or paper towel aisle) or in the area where freezer supplies are sold.

Created date

June 2004