Lime-Mint Freezer Pickles

I'm making hay while the sun shines folks... And that means pickles in July. These Lime-Mint Freezer Pickles got a big thumbs up from everyone that tried them, and we all agreed pulling a jar out of the freezer in January or February would be a beautiful thing:@) Salt, lime and mint all tickle your taste buds in succession, this was a really great pickle! I've broken the recipe down to half pint jars in case you only have a few cukes and want to tuck one or two jars away for later. I promise this is really different and will be a fun conversation starter.

My second batch with red pepper, pic before it went into the freezer:@)

 I'll list the full recipe and my scaled down one below. 

 Lime-Mint Freezer Pickles-from The All New Ball Blue Book of Canning
Makes approximately 6 half pint jars.
2 1/2 lbs 3 to 5" pickling cucumbers, sliced 1/8" thin
4 Tblsp Ball pickling salt
1 Tblsp lime zest
1/4 C lime juice
1 1/2 C sugar
1 C chopped red bell pepper-I only had green pepper
3/4 C white vinegar
1/2 C sweet onion, thinly sliced
1/4 C mint, finely chopped-I used spearmint
2 garlic cloves, minced

Lime-Mint Freezer Pickles-One 1/2 Pint Recipe
Pickling cucumbers, sliced 1/8" thin, enough to fill 1/2 pint jar
2 tsp pickling salt
1/2 tsp lime zest
2 tsp lime juice
1/4 C sugar
1/6 C pepper, preferably red, but green is fine
2 Tblsp C white vinegar
2 tsp mint, minced, loosely packed
1 very small clove garlic, minced

1. Toss cucumber slices and salt in large glass or non-metallic bowl. Cover and let stand for 3 hours. Drain and return to bowl.
2. Add everything else to bowl, mix well. Cover and chill for 8 hours.
3. Pack cucumbers into jars with large slotted spoon leaving 1" head space. Pour liquid over cucumbers leaving 1/2" head space. Add lids and store in freezer up to six months. 
4. Thaw in refrigerator, refrigerate after opening and use within three weeks.

Preserve a little bit of summer and have a happy day:@)

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