FREEZER DILL PICKLES

Ingredients
1 pound of cucumbers, or pickles, sliced 1/8-in. thin with skin ( I use a kitchen mandoline).
3/4 lb. of yellow onions, peeled and sliced 1/8"-in. thin
1 clove of garlic, minced
3 tablespoons kosher salt
2 tablespoons water
3/4 cup granulated sugar
1/4 cup Heinz cider vinegar
1 tablespoon fresh dill weed, finely chopped

Preparation
1 Mix the sliced cucumbers or pickles, garlic, onions, salt, and water in a large 3-quart non-metallic bowl.
2 Let marinate for 2-3 hours.
3 Drain well (squeeze out as much liquid as possible), but do not rinse.
4 Add the vegetables back to the original bowl, then add the sugar, cider vinegar, and dill weed.
5 Stir well until all the sugar is dissolved.
6 Pack in plastic freezer containers, leaving one-inch of room at the top for expansion during the freezing process.
7 Seal the containers well then label and date.
8 Freeze them until needed, and always defrost under refrigeration.
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bungalow chef
dill pickles
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