Summer Squash Ice Box Pickles:

7 cups thinly sliced zucchini, summer squash or combo
1 cup thinly sliced onion
1 cup grated carrot
1 green pepper finely chopped
1 cup cider vinegar (apple cider vinegar)
2 cups sugar
1 Tablespoon pickling salt
1 Tablespoon dill seed

Combine all ingredients in a large bowl. Mix well. Refrigerate overnight.

Pack the vegetables tightly into quart jars (or whatever size you have). Cover with the brine. Refrigerate. They will keep up to 3 months.


Freezer Pickles

8 cups sliced cucumbers or combo with zucchini
2 medium onions sliced thinly
2 Tablespoons pickling salt
1 1/2 cups sugar
1 cup cider vinegar
1 teaspoon celery seeds

Put cucumbers and onions in a large bowl and sprinkle with salt. Allow to stand at least 3 hours. Rinse the vegetables thoroughly with cold tap water, and drain. Meanwhile mix the other ingredients.

Pour brine over vegetables. Mix and cover. Refrigerate overnight.

Pack the pickles in straight-sided containers. Cover with brine. Seal and freeze. Defrost in the refrigerate for 8 hours before serving.