Here at Best-Planet, I have decided to dedicate my weekly Monday post to sharing a recipe that I have tried over the weekend. Since cucumbers are in full force and many of you might be wondering what you could do with all of them, it only seems appropriate to share a cucumber recipe that I received from Taste of Home magazine.
Sweet ‘n’ Tangy Freezer Pickles
10 – 12 medium pickling cucumbers (about 2 pounds), thinly sliced
3 medium onions, thinly sliced
1 large green pepper, chopped
3 tablespoons salt, divided
2 cups sugar
1 cup white vinegar
1 tablespoon celery seed
In a large container, combine cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice; mix well. Refrigerate for 8 hours. Drain; rinse and drain again.
In a saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool.
Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving. Yield: 4 pints
As I stated earlier, this recipe was submitted by a subscriber of Taste of Home magazine in the June/July 2001 issue. Even though this recipe is pushing 10 years since publication, I can assure the average pickle lover that it is worthy of a try. I must admit that this isn’t the first time I’ve tried this recipe. But thought it was quite deserving of the posting, given the abundance of cucumbers.
The recipe is extremely economical, as you’ll find that a garden full of produce and the typical kitchen ingredients will be all you need. If you love bread-and-butter pickles and don’t particularly care for canning, this is the recipe will be a good replacement. The only drawback noted is that it’s recommended “shelf life” is only 6 months so if you are looking for more longevity, you might consider your favorite canning pickle recipe.