Please share a freezer recipe and link it at Mr. Linky below! Don’t forget to leave me a comment. You can Check out all previous Freezer Food Friday recipes HERE.
Makes: 4 pints / Preparation time: 15 minutes
Total time: 20 minutes (plus standing and refrigerating time)
This is a good go-to recipe when you’re awash in pickling cucumbers.
Feel free to kick up the dill weed.
2 1/2 pounds pickling cucumbers
3 tablespoons pickling salt
4 garlic cloves, minced
1/3 cup minced dill weed
1 teaspoon dill seeds
1 cup chopped red bell pepper
1 1/2 cups sugar
1 1/2 cups cider vinegar
Gently wash the cucumbers and slice them thin, discarding a slice from both ends of each cucumber. You should have about 8 cups. In a large bowl, toss the cucumber slices with the salt. Let them stand for 2 to 3 hours, then drain them.
In another bowl, stir all of the remaining ingredients together. Pour the mixture over the cucumber slices; stir well.
Refrigerate the mixture for 8 to 10 hours. Pack the cucumber slices and syrup in freezer bags or rigid containers and freeze them. Thaw the pickles in the refrigerator for about 8 hours before serving.
From “The Joy of Pickling” by Linda Ziedrich
