There is now a recipe on the recipe forum...my brother Shoe found it. I believe it was in the DG cook book but not sure. Let me get the link for you! And no, they are not soggy at all, very crisp! Its one of Mystics recipes!
OMG - I've got to try this!!
I always have tons of cukes - so much that everyone who works with me gets them (whether they want them or not). I've made canned pickles, but I wasn't happy with the outcome. Going to make this tomorrow on my day off.
They really do turn out well, and they are so crispy. The batch we have now are from last year as I said...and still crisp. Our cukes this year are not doing so well...only about an inch and half long...I hope they take off soon.
Mine went off real good at first, we didnt get them planted until mid may, now they are slowing down but we do have more blooms a going. Next year will be different, I am going to container garden what I can, and I hate to do it but I am going to use bug stuff on everything, them dang bugs and rabbits are tearing up my squash and beans. The only other thing to do is sleep during the day and play Emler Fudd at night for them raskley wabbits.
Thanks Debbie...Hi L2G! I still have them on the counter...though I don't think this batch is going to make it to the freezer! After only about 2 hours or so I tried one just to see what it was doing and it was so good I gave one to DH...he thought they were good so them the kids had to try too...so we ate a mess of them with supper. YUMMY! I hope I get to put some up, though I'll have to wait on the next set of cucumbers to get ripe. These were the first. I can't wait!
If yours make it to the freezer L2G you'll have to let me know what you all thought of them.
LOL...I was telling my DH that those cucumbers better start coming in fast, otherwise he might not be getting his dills! (which is fine by me for this year, this is my first time ever trying to make any pickles) He didn't even complain about maybe not having dills...of course, he was eating these at the time. ha ha ha
Now, please let me in on the trick to not trying ANY before they get to the fridge? :0
Hmmm, thats a hard one. We did ours in a big big jar to start...the first time just leaving them in the fridge and that batch NEVER got froze. The second batch, well, we put them in pint sized containers...left one of those out...and froze the others the very next morning.
AND the best part...you think they taste good now...just wait til they have soaked a bit over night...or even moreso in the freezer!
Oh my goodness, I can't wait! Now that's the best incentive of all...they are even BETTER after they are frozen? Oh boy...better put at least a small amount in the freezer tomorrow then...it's only like 2 days right? (it will seem like it will never get here!...aaaawww dang, just remembered that's 2 days freezing then thaw out time on top of it...LOL!
It is just me and DH for the most part so no problem saving them. But just in case I made 1 gal zip bag for the freezer then made spears in 1 quart jar and slices in another 1 quart jar both them will go to the fridge this afternoon, the bag to the freezer. Now I have to get more cukes a growing for the dills i want to make. I love them zesty #5 pickles by vlasic. We just love lots of garlic. I have a bar down the road saving me their jars they sell pickled stuff from. Hope I will get a few in a week or so.
Does it make a difference whether you use cider vinegar or white ?
My neighbor keeps offering me cucumbers and I say I don't need any more, but maybe I'll take them and make this recipe. They sound wonderful.
we use white vinegar...I have never used freezer bags. BUT that doesn't mean you cant. We use the little square plastic pint or such containers.
NOW, you have to try this. Trust me. Freeze them...and when your ready for some...put them in the fridge to thaw. Well, before they are totally thawed and have the ice crystals on them...eat them! OOhhhhh so good!
I had my last little bit left and got them moved into a plastic freezer container. Then I went to put laundry on the line and came back...my DH and kids swiped them! Guess I'll have to wait until the next bunch of cucumbers is ready to freeze them. I think I'll have to outsmart my crew though...I'll at least double the batch and put them into 2 different containers...and HIDE one! hee hee
Cider vinegar is "softer" in flavor and darkens the pickle but is totally fine to use. It's PP (personal preference). A lot of old-time farm picklers used cider vinegar because they liked the flavor and the reduced bite.
Andrea Chesman has several freezer pickles in her book "Pickles and Relishes." If you like herbs, here are a couple you might enjoy. The second calls for cider vinegar.
Freezer Tarragon Pickles
Yield: 4 pints
8 cups sliced cucumbers
2 medium-sized onions, sliced
2 tablespoons pickling salt
1 cup white sugar
1/2 cup white vinegar
1/2 cup white wine vinegar
1 teaspoon celery seeds
1 teaspoon tarragon
1/2 teaspoon black pepper
Combine cucumbers and onions in a large non-reactive bowl. Sprinkle with the salt and let stand 3 hours.
Rinse vegetables under cold tap water and drain well.
Combine the remaining ingredients. Add drained vegetables. Mix well. Pack into freezer containers and freeze. Defrost in the refrigerator 8 hours before serving.
Freezer Mint Pickles
Yield: 4 pints
8 cups thinly sliced cucumbers
1 green pepper, minced
2 tablespoons pickling salt
1 1/2 cups sugar
1 cup cider vinegar
1/2 cup water
12 fresh mint leaves (could use 1 tsp. mint extract or to taste)
4 allspice berries
Combine vegetables and sprinkle with salt. Mix well. Let stand 2 hours.
Rinse vegetables in cold tap water. Combine sugar, vinegar and water and pour over the vegetables. Mix well. Add mint and allspice. Refrigerate overnight.
The next morning, pack pickles in freezer containers and freeze. Defrost in the refrigerator for 8 hours before serving.
Chesman also offers Freezer Dills and Summer Squash Pickles for the refrigerator. Handy when the summer squash is growing like crazy.
I am glad to hear you liked them, and that the ziplock bag worked. I am going to try that next time.
I put some out for a family picnic...they went well also. They stay good for at least two years in the freezer. I know because I found an old one...couldn't tell the difference from that one and the past batch!
I am just waiting for more cukes to grow and going to make more. Then when I find them on sale will buy them up. My plants are not doing so well cause of all this heat. Next year I will plant twice the amount.
Now you know if you plant twice the amount...you will have cukes coming out your ears. DH said we will have to buy a bushel or such...that they are not producing well. Normally we have had a few by this time...and our biggest is about 3 inches right now! I got my last couple from FIL's gardens.
Count me out on the sprouts. Hubby's idea here mind you, he want a whole row of okra, 49 plants, and I have to pick them every day now, sometimes twice a day. I have some sitting in a basket right now that needs cut up and frozen. I like okra every once in a while but not this much.
luvs2garden2000, have you tried pickling okra? We love them. Here is a simple recipe..
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3-4 lbs. small fresh okra
9 small fresh or dried hot peppers
9 garlic cloves
3 Tbsp. dill seeds
4 cups white vinegar (5% acidity)
4 cups water
1/2 cup salt
1/4 cup sugar
Pack okra into 9 hot jars, filling to 1/2 inch from top; place 1 pepper, 1 garlic cloves and 1 teas. dill seeds in each jar.
Bring vinegar and next 3 ingredients to a boil, pour over okra, filling to 1/2 inch from top of jar. Remove air bubbles; wipe jar rims, cover with lids and tighten bands.
Process in a boiling water bath 10 minutes. Like most pickles, allow 3 to 4 weeks before chilling and eating.
Yield 9 pints.