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Freezer Pickles

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Freezer Pickles Empty Freezer Pickles

Post  pattipan on 7/19/2010, 9:23 am

These freezer pickles are very easy to make and easy to do in smaller batches as you pick your cucumbers. You can use less sugar or substitute with half Splenda, but should at least use 1 cup because the sugar helps preserve the pickles.

----------------------
Freezer Bread & Butter Pickles

2 quarts thinly-sliced pickling cucumbers, about 3/16" thick
1 cup thinly-sliced onion (yellow or sweet onions)
1/2 cup green pepper, chopped
1/2 cup sweet red pepper -- chopped
1 Tbs canning or kosher salt
1 cup apple cider vinegar
2 cups sugar*
1/2 tsp mustard seeds
1/2 tsp celery seeds
1/2 tsp ground turmeric

1. Place the cucumbers, onion and sweet pepper in a large non-reactive (glass, stainless steel or plastic) container. Sprinkle with salt and mix well. Let stand for 2 hours, stirring occasionally at room temperature. Place in colander and drain thoroughly, but DO NOT RINSE.

2. Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top. Combine the warmed vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved. Pour over the vegetables and mix well.

3. Pack the vegetables into small freezer containers or bags, dividing the brine amongst the containers. Seal tightly and freeze. Store the pickles in the freezer for up to 6 months.

4. For best flavor wait at least 2 weeks before using. Thaw in bag in the refrigerator or under running water. Once thawed, use them within one week or before they lose their crispness.

Yield: About 6 cups

Tips:
--Slicing/burpless cucumbers work just as well with this recipe. Choose fresh-picked, small ones (about 1") in diameter for better crispness.

--Use a mandolin or food processor for quick slicing.

--To kick it up a notch, add a pinch of red pepper flakes and thick slices of garlic cloves.

--It's important that the pickles be covered w/ the brine, as that's what keeps them crisp. For best results pack 1 cup of pickles in pint-size zipper freezer bags and then divide the brine among the bags. Press out air and seal. Lay flat to freeze.

*1 cup Splenda can be substituted for half the sugar.

----------------------

Here's a link where you can download the recipe in Adobe Reader format:
mediafire.com file/0xul69g9lz18qau/freezerpickles1.pdf

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Freezer Pickles Empty Cilantro Freezer Pickles

Post  pattipan on 7/19/2010, 9:48 am

Cilantro Freezer Pickles

By freezing instead of boiling the brine a lot of unique flavors come out, as well as the fresh cilantro. It is very easy to do in small or large batches. We have used cucumbers and German Beer radishes, but just about any hard skinned vegetable can be used.

2 lbs thinly sliced pickling cucumbers
2 cups thinly sliced sweet onions
3 Tbs pickling salt- Kosher salt works great
1 red bell pepper, chopped
1 tsp ground cumin- fresh ground cumin is best!
1/4 cup chopped cilantro- use a little more if you really like cilantro, homegrown is best
1 1/2 cups sugar
1 1/2 cups cider vinegar- a high quality vinegar gives the best flavor

1. Wash and thinly slice cucumbers but do not peel, then thinly slice onions. There should be about 7 cups.

2. In a large bowl toss the cucumber and onions with salt and let stand for 2 to 3 hours, then drain liquid out of bowl, but do not rinse.

3. In another bowl mix remaining ingredients and pour over vegetables, stirring well to mix. Refrigerate for 8 to 10 hours.

4. Pack the vegetables and brine in rigid containers and freeze. We use pint jars. Make sure to leave about 1 inch headspace to allow for expansion so the jars don’t break. When packing vegetables, leave enough room for brine to cover the veggies completely. This will ensure best flavor and prevent freezer burn.

5. Freeze for a minimum of 2 weeks to mix and mingle the flavors. Thaw for about 8 hours in refrigerator and enjoy! Be prepared to make an immediate, larger batch!

Yield: Makes about 4 pints.

-----------------------
Download recipe .pdf file:
mediafire.com file/2c7keq2qb2ittkf/cilantropickles1.pdf
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Post  dixie on 7/19/2010, 4:38 pm

I've had the freezer sweet pickles before & they are really good. Thanks for the recipe.
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Post  Megan on 7/19/2010, 6:36 pm

Wow, I never knew you could do that. I am definitely trying this! Thank you so much for sharing!
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Post  Chopper on 7/19/2010, 8:21 pm

+1 - very interesting.
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Freezer Pickles Empty Re: Freezer Pickles

Post  Kelejan on 9/22/2011, 6:26 pm

Pattipan, being inspired by your easy recipe for bread and butter pickles I am just about to start preparing the veggies etc. Have already purchased celery seeds, kosher salt, apple cider vinegar, freezer bags, red and green peppers, luckily I had the mustard seeds, onion and cumin on hand, so I will not be too financially strapped. I reckon the spices should last me about forty years.

I saw some Bread & butter Pickles on the shelf @ $2.49 per jar. lol



ETA I bought the pickles and garlic at the Farmers' Market last weekend, that is why I am having a go at making my own.
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Post  Kelejan on 9/24/2011, 10:26 pm

Well, I made 12 cups of the Bread and Butter Pickles and they were easy and taste so good.



I am looking forward to two weeks time so that I can have my first home made pickles.
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Post  llama momma on 11/20/2011, 4:06 pm

Pattipan \ this afternoon I used your recipe and they are in the freezer. Look forward to tasting them in a couple weeks. Just wish I didn't have to use supermarket cukes... scrubbed and couldn't get that waxy feel off. Ugh. Wonder if there is a home made spray or something to remove the wax next time? I want to use this recipe with my own cukes next year of course, just couldn't wait for next summer to get here!
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Post  stripesmom on 11/20/2011, 7:04 pm

I've used that spray (think it's called Fit Fruit or Fruit Fit) they sell at the grocery stores to remove wax from veggies. It does work. I have to use this because even with a scrub brush, I can't seem to get that wax off store bought veg and fruit. Short of cutting off the skin that is.

Wish I had a home made recipe. I know there's grapefruit oil in it. Since grapefruit are selling 2/$1 here, home made wouldn't be that cheap for me.
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Post  llama momma on 11/20/2011, 7:47 pm

I am vaguely aware of the product, but didn't know it removed wax. Thought it was just a gimmick product to use instead of good old soap and water with my potato scrubber brush. Thank you I will try it next time. The freezer pickle recipe partially filled 4-1/2 pint freezer bags, thats not going to get me through till next summer so I will use that product to take off the wax and god knows what when I make some more!
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Post  stripesmom on 11/21/2011, 3:09 pm

Your welcome. I did a search and found it's Fit Fruit and it's organic. We have to plant more cucumbers next year, I'm out of pickles too!
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Post  walshevak on 11/21/2011, 4:24 pm

I use a product called of all things "VEGGIE WASH" Very Happy


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Post  llama momma on 12/6/2011, 7:56 am

Pattipan

Yesterday opened my first defrosted bag of your recipe for Bread and Butter Pickles. What a refreshing side dish. Crunchy, sweet, tangy, and pretty colors cheers

Thank you!
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