Gas up the food processor and dust off your freezer containers gang. We're making freezer pickles. (Hey, this is real life and it can't always be about cheesecake and cookies.)
We didn't grow cucumbers in our garden this year. Being first-timers with limited garden space, we stuck with tomatoes, peppers, cabbage and a few herbs. But the generosity of hubby's co-irkers (now you know the real reason I make them all those treats) has supplied us with a boatload of cucumbers. What to do with them after you've eaten your fill of them fresh? You make them into freezer pickles.
Beg, borrow or steal a food processor if you don't own one. Otherwise plan on spending a good part of the day slicing cucumbers.
For each 8 cups of (unpeeled) sliced cucumbers, you will need:
1 sweet onion, thinly sliced
1 cup vinegar
1 Tbsp pickling salt
3/4 tsp celery seed
2 cups sugar (or Splenda)
Layer sliced cucumbers and onions in a large bowl. Combine vinegar, salt, celery seed and sugar. Stir to combine/dissolve. Pour over cucumbers and stir well. Cover and refrigerate for three days, stirring once each day. After three days place cucumbers into freezer containers and cover with the brine. Freeze for up to one year (if they last that long.)