Freezer pickles for the third year in a row. Will she get it right this time? OR... are there just that many freezer pickle recipes out there to try?
Maybe she doesn't know if she wants sweet or sour. Perhaps she's somewhere in betwixt the two. And one might always wonder if she just loves using the word 'betwixt'.
In any event, ladles and germs, she indeed did get it right this time. The crispiness of the pickle has never been an issue...she nailed that the first year. The seasoning the second year was as close to "let's make a dill" as could be, but when she finally admitted that she hated talking about herself in the third person and got right down to making freezer pickles with ALL the seasonings that the freezer pickle gods use, she finally said "This is it. This is my masterpiece. This is my legacy. This pickles and tickles me and I shall never have to refer to myself as 'she' again." Also, this gives my sister-in-law, Deb, another recipe in which to use turmeric.
Freezer Pickles (for the third and final time... unless I find a better recipe)
5 pounds cucumbers, ends trimmed, unpeeled, thinly sliced
1 large sweet onion, thinly sliced
2 cups white vinegar
2 1/4 cups sugar (I used Splenda)
3 TBSP pickling salt
2 tsp celery seed
1 tsp turmeric
1 tsp dry mustard
1 tsp dried dill
2 cloves garlic, minced
Place sliced cucumbers and onions in a large bowl.
In a saucepan, heat the remaining ingredients until well blended. Let cool.
Pour sauce over cucumber/onion mixture and stir. Cover and place in refrigerator for three days, stirring once each day. Place cucumbers into freezer containers and cover with brine. Freeze for up to one year. Thaw before serving.
No-Churn Sugar Roasted Peach Pie Ice Cream.
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