Happier Than A Pig In Mud: Freezer Pickles-Salty/Garlicy/Sweet

Wednesday, August 15, 2012

Freezer Pickles-Salty/Garlicy/Sweet

Here's a freezer pickle that's totally different than the dills I posted. It's kinda salty/garlicy/sweet (in that order) with lots of pucker power-love that! I only sliced the garlic in half, go ahead and chunk it up for even more flavor. My jalapenos have been de-seeded so the only heat is if you eat a pepper. Don't add the jalapenos if you don't care for them, use bell pepper or I don't see why peppers can't be left out entirely.

The pickles stay crunchy too. Kelly says it's her Grandma's recipe-love old family recipes!
I keep going back and grabbing a few more from the bowl, this is a keeper.

As for the jalapenos if you use them... make sure you add them to a sandwich, nachos, beans,
or just pop 'em into your mouth like M&Ms...

Very nice!

My tip: If you use freezer bags you can lay them flat inside of a baking dish until they freeze.

Then they stack nicely and take up less room in the freezer.

Freezer Pickles-adapted from The Meaning Of Pie

1lb sliced pickling cucumbers, stem and blossom end removed, sliced 1/8" thick

1 medium onion, sliced

2 dried chile arbol-I didn't have these

2 jalapenos, sliced 1/8" thick

2 green chile peppers-I didn't have these

4 cloves garlic, sliced into 4 pieces or diced

2 Tblsp kosher salt

3/4 C sugar

1 1/2 C cider vinegar

3/4 C water

Put veggies in medium sized glass or plastic bowl.
Heat salt, sugar, vinegar and water to a simmer, stirring to dissolve salt and sugar.
Pour vinegar over veggies, it should cover them.
Cover the bowl and place it in the fridge. Over the next 48 hours stir occasionally.
After 48 hours divvy them up into jars or freezer bags and store in the freezer.
Thaw in fridge and enjoy!