Here is a nice easy recipe for the extra cukes out of the garden! They produce a crisp, sweet, tasty dill pickle that you store in the freezer-no canning necessary. I have a mandolin and it makes quick work of the slicing. I did not take a picture of the salting stage, just looks like cukes and onions in a bowl. After draining the juice you add the dill, sugar and vinegar.
Stir well and let sit until the juice comes to the top of the cukes.
They can be packed in quart size freezer bags (freeze flat for better storage) or freezer safe containers.
I found these Ziploc ones with colored screw-on lids at Walmart and thought they were cute...
But not as cute as my new piggy spatula that my son brought me today though!!!
This is just a half batch, I used three medium sized cukes.
I'm joining Sundae Scoop and Motivate Me Monday, stop by for other fun ideas!
I'm joining Sundae Scoop and Motivate Me Monday, stop by for other fun ideas!
Hope you love it if you try it!
Freezer Dills
1 pound cucumbers, sliced 1/8" thick
3/4 pound yellow onions, sliced 1/8" thick
4 Tbsp Kosher salt
2 Tblsp water
1 C sugar
1/2 C cider vinegar
1 Tblsp dried dill weed
Mix cukes, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours. Drain after 2 hours but do not rinse. Return veggies to bowl add sugar, vinegar and dill. Mix occasionally until sugar dissolves and liquid covers the veggies. Pack in wide mouth jars leaving 1" head space or plastic freezer bags no more than 3/4 full. Seal and freeze. Thaw in fridge before eating.
I found this recipe many different places on-line.
