University of Illinois Extension recipe.
This is not your typical pickle recipe. No special equipment or ingredients are needed. This recipe produces a crisp, sweet pickle that goes well in salads, on sandwiches or as a side. The secret to the crisp texture is the sugar, so do not reduce the sugar in the recipe. This recipe works well with slicing, pickling, seedless or hothouse cucumbers.
- 2 quarts cucumbers, peeled and thinly sliced (use any variety of cucumber)
- 1 medium onion, sliced thinly
- 1 tablespoon salt (table salt, canning salt or kosher salt can be used)
- 1 1/2 cups sugar
- 1/2 cup white distilled vinegar
Mix cucumbers, onions and salt in a large bowl and cover with plastic wrap. Set the bowl on the counter for 2 hours. Pour into a colander and drain water from cucumber mixture. Combine sugar and vinegar. Stir well and pour over cucumbers. Pack into freezer containers or zip-closure bags. Freeze immediately. Pickles are ready to eat in 3 or 4 days. They will keep in the freezer for up to one year.
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