Tuesday, August 14, 2012

Freezer Pickles

 I didn't grow cucumbers in my garden this year but am thankful that my sister Norma's friend shared from her bountiful crop. I had been wanting to make pickles and with extra cucumbers on hand I finally mixed up a small batch of these crispy and sweet freezer pickles.  An easy and tasty recipe and can easily be doubled.  Thanks Esther for the recipe, as you will note I did change it up a bit.

You will need:
  • 8 cups cucumber slices, leave peel on
  • 2 fresh sweet peppers, sliced  (optional) I will add them in my next batch
  • 3 tablespoons pickling salt
  • Ice cubes
Method:
  1. Stir salt into cucumber slices and mix well.
  2. Cover with ice and let sit for 3 hours in the fridge.
  3. Drain and rinse well with cold water, drain again.
Pickle Syrup:
  • 2 1/2 cups sugar
  • 1 1/2 cups vinegar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon cayenne
  1. Combine ingredients in saucepan and bring to boil.
  2. Remove from heat, add cucumbers and cool.
  3. Fill containers, leave 1/2" headspace.
  4. Place containers in freezer. For serving remove from freezer, let thaw and enjoy!
  5. Yield: 4 pints

12 comments:

  1. these look delicious and simple too

    ReplyDelete
  2. They look wonderful! Thanks for sharing this, Betty! :)

    ReplyDelete
  3. Wow! I've never heard of freezer pickles! Are they crispy when they thaw?

    ReplyDelete
  4. Replies
    1. Do you mean to freeze? I haven't done that so I couldn't say. Anyone else have an answer for this?

      Delete
  5. Does anyone know what the difference is between the white fleshed pickles (like Claussen, or deli style pickles) and the green fleshed pickles (like Mount Olive or Vlassic)? Is it a different type of cucumber, or a different pickling process? I've never made any type of pickles, and I think I'm going to try this as my first venture.

    ReplyDelete
  6. Silly question here, maybe...but do you suppose you could put the pickles in their juice in freezer bags rather than jars?

    ReplyDelete
    Replies
    1. Yes you can use freezer bags or other storage containers. Another plus, it would be easier to stack that way.

      Delete
  7. Thanks Betty for the recipe, seeing I still have extra cukes, will be making a batch. Oh ya, I will tell Emily that the pickles that she shared has created a recipe on MGCC!

    ReplyDelete
  8. This almost looks easy. I am trying this recipe this weekend!

    ReplyDelete
  9. The pickles look delicious and mouth watering should definitely give them a try.

    ReplyDelete