Here is a nice easy recipe for the extra cukes out of the garden! It produces a crisp, sweet, tasty dill pickle that you store in the freezer-no canning necessary. A mandolin or food processor makes quick work of the slicing. After the salting stage, drain the liquid and add 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 (my preference, they freeze flat for better storage)
or freezer safe containers. I made a half batch.
Oh and, you don't need a cute piggy spatula, but it sure adds to the fun!!! Thanks Jay:@)
Freezer Dills-found on-line many places, you can easily cut this recipe in half
1 pound cucumbers, sliced 1/8" thick-3 millimeters on a mandolin
3/4 pound yellow onions, sliced 1/8" thick
4 Tbsp Kosher salt
2 Tblsp water
1 C sugar-don't cut back, it's key to keeping the pickles crisp
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.