Cucumbers again Mags? Really? Didn't you just post about them yesterday?
Well, technically this isn't a cucumber recipe, it's a pickle recipe so let's all relax and cut me a generous amount of slack. Besides, what else am I supposed to do with the mountain of cucumbers that's overtaken my countertop? You can only eat so many on salads and since I'm certainly not the type to promote cucumbers as sex toys, I made the bumper crop into freezer pickles. Are we kosher now?
I actually made a batch of freezer pickles last summer that were really, really good. But this time around I wanted something a little less sweet and with more of a salty, dilly, garlicy bite. When I make these freezer pickles next summer I'm going to add some smashed garlic cloves to the mix to make them even more garlicy. Once thawed, these pickles keep for weeks in the fridge, and remain as crisp as the day you sliced them.
Garlic and Dill Freezer Pickles
8 cups thinly sliced cucumbers
1 sweet onion, thinly sliced
1 cup white vinegar
2 TBSP pickling salt
1 tsp celery seed
1 cup Splenda (or sugar)
1 tsp garlic powder
2 tsp dried dill weed
Combine cucumbers and onions in a large bowl.
In a small sauce pan, heat the remaining ingredients to boiling. Remove from heat and let cool to room temperature.
Pour the brine over the cucumbers and onions and stir well. Cover and place bowl in the refrigerator. Stir once daily for the next three days. Spoon cucumbers and onions into freezer containers and cover with the brine. Place containers in freezer. These will keep frozen for up to one year. Thaw overnight in fridge when ready to serve.