Thursday, August 25, 2011

Freezer Pickles (The Best Ever)

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.


12 comments:

Sue said...

Congrats on your graduation! WOO HOO! You have emerged from this experience with your sense of humor intact, that's for sure:)

Kelli Nicholson Herrington said...

Look at you go girl! This is a good deal pickle! I am going to have to try this! Have a great weekend!

Lea M. Callais said...

Lovely looking pickles - will have to share this with my Aunt - who grew TONS of cukes in her garden this year!

June said...

Oh good grief, you've NO IDEA how good it is to have you back! Thanks for the laughs and the "dillightful" recipe too.

The Mom Chef said...

The planets have realigned and life is normal again. You're back. Sigh of contentment and joy.

I love turmeric (even though it's one of those words that no one ever spells correctly). Awesome pickle recipe. If our cuke plants weren't shriveled, gooey lumps, I'd give this a go.

SeattleDee said...

Huge congrats on your "graduate" status!

Now about those cukes... Baby cukes, English or regular? Does it matter?

Mags @ the Other Side of 50 said...

SeattleDee: Garden cukes. Try to avoid using the ones that get as big as baseball bats. The smaller and skinnier the better (less seeds)

Kat said...

Good Job!! They look delicious!

Pam said...

Way to go! There's nothing like a great pickle and your humor too!

Inkrott's said...

Love ya Auntie. We'll have to try this one!

Shelby said...

I grew up with all kinds of home canning and freezing surrounding me but never did we freeze pickles. I take you at your word and if I get an opportunity to get some pickling cukes, I will definitely try for myself!

Jen @ My Kitchen Addiction said...

Yum! I usually can pickles, but now I need to try making some freezer pickles. These sound pretty stupendous to me!