Today, I made freezer pickles. Care to follow along? I'll type up the recipe at the end, and you can cut and paste that into a word processor, if you like.
Find some beautiful, happy cucumbers. (Don't forget to wash off the bird poop off that one.)
Cut them up to accommodate your slicer of choice, and slice thinly. You should end up with about 8 cups of slices.
Put the slices in a large bowl and add sliced green pepper and onion, if you like.
Sprinkle with salt and stir thoroughly. Allow to stand at room temp for 2 hours.
Drain the liquid off, add the vinegar, sugar, dill and celery seed. Stir thoroughly.
I happened to have some fabulous dried celery leaves, so I used them instead of the seed.
Package in desired portion sizes with a smashed garlic clove and a jalapeno, if desired, and freeze for up to a year.Mmmm!
Freezer Pickles
8 cups fresh cucumber slices
1 bell pepper, sliced (green, red, etc.)
1 med. onion, sliced
3 tablespoons kosher salt
3/4 cups sugar
1 cup white vinegar
Dried dill weed, to taste
Celery seed, to taste
Garlic cloves, peeled, optional
Jalapeno peppers, cleaned and slit open on one side (but still whole), optional
In a large bowl, combine cucumber, bell pepper and onion. Add salt and combine thoroughly. Allow to marinate for 2 hours at room temp.
Drain off liquid. Add sugar, vinegar, dill and celery seed and combine thoroughly. Refrigerate for one hour before serving, or freeze in desired portion sizes with a smashed garlic clove and/or a jalapeno for up to one year.
