Freezer Pickled Veggies

Easy and made ahead of time.

Ingredients:

• 2 pounds unpeeled or peeled, sliced cucumber
• 1/2 sliced medium red onion
• 1 medium bell pepper
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• 1 chopped stalk of celery
• 3 carrots, quartered lengthwise into 3 inch pieces
• 1 tsp. salt
• 3/4 cup sugar
• 3/4 cup cider vinegar
• 1/4 tsp. of hot pepper flakes (optional)
• 1/4 tsp. of crushed garlic (optional) (I use a little more)

Directions:

Heat vinegar and sugar to dissolve, cool. Combine all ingredients in large bowl. Mix well. Place in 1 gallon resealable food storage bag. Seal tightly, releasing excess air. Freeze at least 24 hours.

Remove from freezer. Thaw at room temperature. Refrigerate (flavors improve if thawed then allowed to stand a few days in refrigerator). May store up to 3 weeks in refrigerator or 1 year in freezer.

I have replaced some of the veggies with radishes, parsnips, baby carrots, pea pods, brussel sprouts, cauliflower and green beans. They all worked. Use your imagination.

If you want more pickle taste, heat the sugar and vinegar with some pickling spice or dill.

By scott E. from Chicago