Tuesday, May 26, 2009

So Easy a Cave Mom Can Do It

Freezer Pickles! Hooray!

Icy Cold-Still Slushy-Freezer Pickles are the best "Its too hot to eat" food I can think of. 
Follow this easy recipe to be COOLER than a Cucumber.

(I'm serious, this is the easiest home production recipe ever.  Even those of you that don't cook can do this.  For real. )

To the side you will see that you need Cucumbers (regular old cucumbers, the kind you put on salad, NOT pickling cucumbers!), an Onion, and a food processor.  Don't have a food processor?  Get our your knife sister.  The food processor means you're done making pickles in about 5 minutes time, instead of 40 minutes time, but this shouldn't stop you.  Who ever heard of putting up pickles in less than an hour to start with? Huh?  No excuses.

What's not pictured is the vinegar and sugar.  I did picture the celery seed.  Don't skip the celery seed, its not the same without it.

Get your cucumbers and onion sliced up. Put them in a VERY LARGE bowl. Weren't they kind to look pretty for me all by themselves? This is how they dumped out of the food processor, no joke, no high-tech food arranging done here, they just naturally wanted to look pretty so you would say "ooh, I MUST try those!".

Mix vinegar and sugar, 2 parts sugar to one part vinegar. (for this big batch I used 4 cups sugar, 2 cups vinegar) add salt and celery seed to taste (for this batch I used 2 t kosher salt, and 1 t celery seed). Combine, and toss with your cucumbers and onions. Let marinate over night.

Portion into plastic bags, seal tightly. Place in freezer, let freeze for two weeks. (I'll admit to taking them out before two weeks is up and they taste delicious!)
When ready to eat, take bag out of freezer, let thaw, enjoy!

I personally think they are best when the liquid is still a little slushy. Perfect for those 100+ degree summer days.



Kristina P. said...

I love cucumbers and pickles! So delicious!

And I just got your email about your comment on FB, and I'm going to have to check that out, as honestly, that name doesn't ring a bell!

Jessie Geroux said...

def. gonna try this...does the type of onion matter? I see it looks as though you used a white onion..have you done it with a red onion or yellow onion?? Just curious as I typically have red onions on hand

The Wixom Zoo said...

I like pickles, but the hubs LOVES them. I may have to try this recipe sometime soon. Thanks!

J. P. said...

my only concern with a red onion would be possibly turning your pickles funky colors, taste-wise, should be great!--Lisa

Erin said...

Ooh, yum. You are right - even I could do this!

Heatherlyn said...


Chef Tess said...

Love my freezer...and pickles (almost to a fault on both counts)...so you know I am making these! Thanks!