- 3 1/2 Cups diced pickling cucumbers
- 1 1/3 Cup chopped onion
- 1 Cup finely chopped red bell pepper
- 2 jalapeños, seeded and minced
- 3 cloves garlic, minced
- 1 Tablespoon salt
- 1 Cup sugar
- 1 Cup white vinegar (5 percent acidity)
Stir together first 6 ingredients in a large glass or nonmetallic bowl.
Combine sugar, vinegar, and 2 tablespoons of water in a medium stainless steel saucepan and cook over medium heat 3 minutes or until sugar dissolves, stirring often. Remove from heat and let stand for 5 minutes. Pour vinegar mixture over the cucumber mixture. Cover and chill 48 hours.
Drain mixture, reserving liquid. Pack mixture into clean (½-pint) canning jars or other freezer containers, leaving ¾-inch headspace. Pour liquid over cucumber mixture, leaving ½ -inch headspace. Seal, label and freeze upright. Store in freezer up to 6 months. Thaw completely (about 1 day) in refrigerator before using. Refrigerate after thawing and use within 1 week.