Freezer Pickles

Ingredients:
7 cups cucumbers, sliced thin
2 large onions, sliced thin
2 large bell peppers, any color
1 Tablespoon kosher salt
1 Tablespoon ground mustard
2 Cups sugar
1 cup white vinegar

Directions:
Boil and cool salt, ground mustard, sugar and vinegar, trying not to breathe in the fumes. Once cool pour vinegar mixture over cucumbers, onions and peppers, and let stand for one hour, stirring occasionally. Refrigerate for 12-hours before using.

These will keep in the refrigerator or may be frozen in small containers or freezer bags. They are delicious and stay crisp even after freezing.

We used the True Lemon Organic Cucumbers and Japanese Climbing Organic Cucumbers from the Seed Savers Exchange.