Nichols Wicked Freezer Pickles

Ingredients:

• 8 cups of thinly sliced pickling cucumbers
• 1 sweet onion, thinly sliced
• 1 cup white or apple cider vinegar
• 1 cup sugar
• 2 tbsp kosher or pickling salt
• 1 tsp celery seeds
• 1 tsp garlic powder
• 1 tsp crushed red pepper
• 2 tsp dried dill or 4 tsp fresh dill, chopped
• 1 clove of garlic for each container, peeled and crushed with the flat side of a chef's knife
  

Directions:

1. Combine sugar, vinegar, salt, celery seeds, and garlic powder in a small saucepan. Bring to a boil. Remove from heat and cool to room temperature.
2. While the brine is cooling, wash and thinly slice the cucumbers and onion. Place in a large bowl, preferably one with a lid.
3. Add the dill and crushed red pepper to the brine and then pour over the onions and cucumbers. Stir to coat the cucumbers thoroughly. It doesn't look like much brine, but the cucumbers will mascerate and release juice while they stand in the fridge.
   
4. Chill in the refrigerator for three days, stirring well once daily.
5. Divide the cucumbers and onions between four 2-cup freezer containers. Place one clove of crushed garlic in each container. Cover the vegetables in each container with brine, making sure to leave about 1/2 inch head space to allow for expansion.
   
6. Freeze for up to one year. To serve, thaw overnight in the refrigerator.