SWEET FREEZER PICKLES Agie Ridarsky

1 pound or 4 cups cucumbers, cut into 1/8” slices

2 cups small, sliced onions

4 tea. salt (no iodine)

2 tab. water

¾ cup sugar

½ cup cider vinegar

1 tea. dried dill weed or 2 heads fresh, cut small

In large bowl mix cucumbers, onions, salt and water. Let stand 2 hours. Drain; do not rinse. Return to bowl. Add sugar, vinegar and dill. Let stand; stir, occasionally, until sugar dissolves completely and liquid covers vegetables. Pack in freezer containers, leaving 1” head space. Seal tightly and freeze. Thaw in frig or room temp. Store in frig.

SWEET SLICED PICKLES

3 quarts cucumbers, sliced

3 onions, chopped

1 green pepper, seeded and chopped

½ cup salt (no iodine)

1 quart vinegar

4 cups sugar

1 tea. whole cloves

1 tab. mustard seed

Mix vegetables and salt; let stand 3 hours and drain. Mix vinegar, sugar and spices; boil 5 min. Pack pickles in jars; cover with boiling vinegar. Seal. Makes 3 qts. (I added cuks to liquid and brought to slow boil.)