Sweet Freezer Pickle Chips Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Cucumbers2 1⁄2 Pound (5 Medium Sized)
 White onion1 Medium
 Salt2 Tablespoon
 Ice cubes8 Cup (128 tbs)
 Sugar4 Cup (64 tbs)
 Cider vinegar2 Cup (32 tbs)

Nutrition Facts

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

Directions

Insert slicing disc.
Slice cucumbers; transfer to a large mixing bowl.
Slice onion.
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.
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