Freezer Sweet Cucumber Pickles

For the first time in years, we have cucumbers in our garden. Every year, we purchase plants and set them out early and wait with anticipation, only to be disappointed at the yield. This year, I ordered seeds - Sweet Burpless Hybrid and Sugar Crunch Hybrid - from Burpee and the cucumber crop has been extremely successful.

With all the cucumbers, I knew I had to make pickles. During my time as an Extension Agent, I canned a lot of pickles, and to be honest, I was not looking forward to the long process of making the brine and then processing the jars. So I turned to my friend Barb and asked for her recipe for Freezer Pickles. I know you are thinking, you can't freeze pickles! Believe me, you can and they are very good. I altered Barb's recipe by reducing the amount of sugar from 1 3/4 cup to 1 cup. If you have a mandoline, it will make the work of slicing all the cucumbers a breeze. For me, the mandoline works better than the food processor.

Freezer Sweet Cucumber Pickles

8 cups thinly sliced cucumbers - mandoline setting 1/8"
1 medium Vidalia onion, thinly sliced
1 tablespoon Kosher salt
Combine cucumbers, onions and salt in a large container. Let stand at room temperature for 1 1/2 hours. Rinse cucumbers and drain thoroughly in a colander. Press to remove as much liquid as possible.

1 to 1 3/4 cups sugar (to you taste)
1 cup white vinegar
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
Heat all ingredients in a saucepan to a boil. Pour over the drained cucumbers and refrigerate for 3 to 4 days, stirring occasionally. Pack in freezer bags or containers and freeze.