It is time for me to start picking my cucumbers. This year I planted cucumbers specifically for pickling. I had planned to can them, however since my pantry is full and my freezer is empty...I decided that I will freeze them instead. I came across the following recipe which is sworn to make nice crunchy pickles.
Freezer Dill Pickles
1 pound cucumbers, sliced 1/8" thick
3/4 pound yellow onions, sliced 1/8" thick
4 tablespoons Kosher salt
2 tablespoons water
1 cup sugar
1/2 cup cider vinegar
1 tablespoon dried dill weed
Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours. Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, cider vinegar and dill weed Stir occasionally until sugar completely dissolves and liquid covers vegetables. Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze. Defrost in refrigerator or at room temperature.
Well, there you have it! I’ll let you know how they taste.
Bon appétit! ~Marla