Freezer Pickle Recipes

Freezer Pickle Recipes


From Old Fashioned Living


Our daily tips newsletter has generous subscribers that often send in their favorite recipes. Ginny sent in this great pickle recipe, and below is one of ours.

GINNY'S PICKLE RECIPE

Here is an old fashioned pickle recipe that is just wonderful that I use. It has a bit more spices in it, and can also be stored in the refrigerator for up to 4 months. We freeze in containers, and then food vac them for the freezer for longer storage.

Freezer/Refrigerator Bread & Butter Pickles

4 Cups of Sugar

4 Cups of Vinegar

1/3 Cup of Kosher Salt

1 tsp of Celery Seed

1 tsp of Mustard Seed

1 tsp of Turmeric

1 Gal Pickles sliced = 4 Quarts (we us Mandolin to slice- goes very quick)

4 Large Onions sliced

Vidalia or Walla Walla Sweet onions

Slice enough pickles & Onion to fill a gallon Glass container. Alternate onion and pickles. Mix sugar and Vinegar etc. separately be sure to stir the sugar until dissolved, before adding and pouring over the pickle and onions. Do not heat or cook. Pour brine over the pickles. Refrigerate for 48 Hours in your glass jar with cover. Stir the pickles after 24 hours to mix well. Place in freezer containers and freeze, and then when frozen use the food vac. Without the food vac, they just wouldn't last as long in the freezer. Will stay crisp in the refrigerator for 4 months or in freezer if vacced indefinitely. Turmeric will turn your plastic bowl yellow. Using the waffle cut on the Mandolin also makes for a much crunchier pickle.

~Ginny Mohney Copyright 2004

Freezer Pickles

Ingredients:

8-9 cups thinly sliced cucumbers

1-1/2 cups thinly sliced onions

1/3 cup canning salt

2 cups granulated sugar

1 cup vinegar

1/2 teaspoon celery seed

Combine cucumbers, onions, and canning salt in a large bowl. Cover with water and let soak 3 hours. Pour liquid off. In a saucepan, combine sugar, vinegar, and celery seed. Heat, but not to a boil. Pour over the cucumbers and freeze in freezer containers. Thaw in the refrigerator before serving. Yield: 4 pints.



 
 
 

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