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Sweet Freezer Pickle Chips Recipe
|Cucumbers||2 1⁄2 Pound (5 Medium Sized)|
|White onion||1 Medium|
|Ice cubes||8 Cup (128 tbs)|
|Sugar||4 Cup (64 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3449 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.51 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3930.8 mg163.8%
Total Carbohydrates 865 g288.2%
Dietary Fiber 9.2 g36.7%
Sugars 828.9 g
Protein 10 g19.3%
Vitamin A 23.9% Vitamin C 78.3%
Calcium 27.3% Iron 26%
*Based on a 2000 Calorie diet
Slice cucumbers; transfer to a large mixing bowl.
Add onion and salt to cucumbers; stir to mix.
Cover with ice cubes and refrigerate for 2 to 3 hours.
Drain water from bowl and discard any un-melted ice cubes, but do not rinse cucumber mixture.
Pack cucumber mixture in freezer containers or jars, filling each to within 1 1/2 inches of rim.
In a 2 to 3-quart pan, combine sugar and vinegar.
Bring to a boil over high heat, stirring until sugar is dissolved.
Pour just enough hot syrup over cucumber mixture to cover.
Put lids in place and freeze pickles for at least 1 week.
Before serving, thaw in refrigerator for about 8 hours.