Crispy Cucumber Freezer Pickles

• 7 cups Thinly Sliced Cucumbers, With Peel
• 1 whole Large Sweet Onion, Thinly Sliced
• 1/2 cups Green Bell Peppers, Thinly Sliced
• 1/2 cups Red Sweet Peppers, Thinly Sliced
• 1 cup Apple Cider Vinegar (or White Vinegar)
• 2 cups Granulated Sugar
• 1 Tablespoon Pickling Salt
• 1/2 teaspoons Celery Seeds

1. Combine all of the ingredients in a very large bowl. Stir well, cover the bowl and refrigerate for 3 days. Stir every day.
2. On the third day pack the pickled vegetables into freezer containers and cover them with the remaining brine (liquid created from vinegar, sugar and salt.)
3. Freeze. These can stay in the freezer for up to 9 months. Thaw in the refrigerator before serving.
4. Cook's Notes:
5. - Recipe makes 3 pints of pickles.
6. - Freeze these in plastic freezer containers or use Ziplock bags, making sure to get all the air out of the bag as you seal. If using Ziplock bags, place bags in a plastic freezer container for long term storage.
7. Recipe adapted from Food.com.

cucumbers, sweet onion, green bell peppers, red sweet peppers, apple cider vinegar, sugar, pickling salt, celery seeds

Taken from tastykitchen.com/recipes/condiments/crispy-cucumber-freezer-pickles/ (may not work)