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.
The Joy of Pickling (Harvard Common Press, $19.95)
well I was skeptical, I admit. Had to do something with all of these cukes so I decided to try them for something different. The flavor is light, refreshing and just plain good. Haven't frozen them yet so can't comment on that yet. Only thing is that they were very salty after sitting and I will have to wait and see if they blend in the brine. Right now they are still a bit salty for my taste so I may rinse them before brining next time. I also omitted the red pepper as my family doesn't care for it. My husband made a face when I mentioned them but thought they were really good once he tried them. I am starting a new batch now. Wish I knew how to can them so they would last longer though!!
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