Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
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Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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Cucumbers are just beginning here although my vines don't have any yet. I make a small batch of freezer pickles each year. These are a bread and butter style of pickle.
Freezer Pickles
The recipe is rather easy. The pickles have an excellent flavour without the work of canning. The result is a tasty, crisp pickle. Unlike other pickle recipes "no" cooking is necessary. The recipe can be halved or doubled if desired. I like to freeze in the 14 oz (414 ml) zip loc containers. This is a nice size that tends to get used up within a meal or two. To use, simply defrost the container in the fridge and serve. Here's the recipe. I've included a note at the end of the recipe since I prefer to do the pickles that way.
Freezer Pickles
7 c pickling cucumbers
2 c diced onions
2 c green peppers
1 tbsp coarse salt
1 tbsp celery salt
1 tbsp mustard seed
1 1/2 c white vinegar
1 1/2 tsp tumeric
3 1/2 c white sugar
1/2 tsp alumn
Slice cucumbers into containers*. Mix together the rest of ingredients. Pour over cucumbers. Let sit for 3 hours. Freeze.
* Note: My preferred method is to mix everything in a large plastic bowl. Do not use metal. After the waiting period, I stir well then divide into the freezer containers. I find this is a lot easier.
Freezer Pickles
6 food lovers commented:
A quick question ... is the brine supposed to cover the pickles completely? 7 cups of cucumbers is not submerged in the brine, unless I'm using too tall of a container.
The brine should cover the pickles but may not cover entirely. The pickles tend to float up a bit. I stir the mixture about every half hour.
Is the coarse salt you use the same as kosher salt?
I use a coarse sea salt but a coarse kosher salt work work as well.
Are you going to be posting canning/ freezing items or receipes this yr(2010)? Thanks
Hi Busy Mom and thanks for visiting. There are a large number of canning, drying and freezing posts in the archives. You can search for them using the search box in the welcome section at the beginning of the blog or you can click on any of the labels under the archives section in the lower sidebar. Any canning, drying and freezing I do for 2010 will be posted as well if it is a new recipe or I've changed something in a recipe already posted. So there should be several more recipes/methods added for 2010.
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