I’ve never been a huge pickle fan, but I love the pickles some Amish cooks make. Whenever I’m visiting an Amish farm during the summer and am given a jar to take home they never last that long. The pickles are just the right combination of crisp and tangy and will bring to life the sleepiest of sandwiches.
This is an Amishrecipe for homemade freezer pickles, not the pickles pictured here. This photo is of an Amish woman’s home-canned pickles and jalapenos.
2 quarts sliced cucumbers
2 tablespoons salt
1 large onion (sliced)
1 1/2 cups sugar
1/2 cup vinegar
Put ingredients – except for sugar and vinegar – in a large bowl and refrigerate for 24 hours. Drain. Mix sugar and cup vinegar and pour over pickles. Cover and refrigerate for 24 more hours. Take out of refrigerator or cellar and pack in freezer boxes. Pour syrup over pickles and freeze. These are really good and crisp. To serve, thaw unopened in the refrigerator.