#2985: Today's project: Freezer Pickle Slices (T & T)
Posted by: Sylvia at 12:21 pm on Aug 9, 2006
Freezer Pickle Slices
By The Canadian Living Test Kitchen
Serving(s) 8 cups (2 L)
General Category : Pickles-Salsa-Relishes
Food Group : Vegetables
Preparation Method : Boil/Simmer
For quick last-minute pickling, try these easy bread-and-butter pickles. Save the liquid to use in coleslaw or potato salad.
9 small field cucumbers (about 3 lb/1.5 kg)
2 tbsp (25 mL) pickling salt
1-1/2 cups (375 mL) granulated sugar
1 cup (250 mL) white vinegar
2 tbsp (25 mL) pickling spice
1 tsp (5 mL) celery seeds
1/2 tsp (2 mL) hot pepper flakes (optional)
Scrub cucumbers and trim off ends. Thinly slice cucumbers and onions; place in large bowl. Sprinkle with salt and toss to coat; let stand for 2 hours.
Drain vegetables but do not rinse. Pack into freezer containers.
In saucepan, bring sugar, vinegar, pickling spice, celery seeds, and hot pepper flakes (if using) to boil; reduce heat and simmer for 5 minutes. Strain and pour over vegetables to cover; let cool. Cover and freeze for up to 2 months. Thaw in refrigerator.
Tip: To thinly slice the cucumbers and onions, use a mandoline or food processor.
Per 2 tbsp (25 mL): about 21 cal, trace pro, 0 g total fat (0 g sat. fat), 5 g carb, trace fibre, 0 mg chol, 5 mg sodium. % RDI: 1% iron, 2% vit C, 1% folate.
Sylvia's Note: I had to double the amount of sugar, vinegar and spices. I had to do that the last time I made them as well.
Also, quality is retained even longer than 2 months.