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Hot-and-Sweet Freezer Pickles

Yield Makes about 3 pints


  • 3 1/2 cups thinly sliced pickling cucumbers (about 1 pound)
  • 1 medium onion, sliced and separated into rings
  • 2 jalapeño peppers, seeded and sliced
  • 3 large garlic cloves, pressed
  • 1 tablespoon salt
  • 1 cup sugar
  • 1 cup white vinegar (5% acidity)
  • 2 tablespoons water

How to Make It

  1. Combine first 5 ingredients in a large bowl.

  2. Cook 1 cup sugar, 1 cup vinegar, and 2 tablespoons water in a saucepan over medium heat, stirring until sugar dissolves. Pour mixture over cucumber mixture. Cover and chill 48 hours.

  3. Spoon evenly into 6 half-pint or 3 pint canning jars or freezer containers, leaving 1/2 inch of room at the top; seal, label, and freeze pickles 8 hours or up to 6 months. Thaw in refrigerator before serving; use thawed pickles within 1 week.