Gluten Free-zer Friday – Cucumber Freezer Sweet Pickles
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If you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday. I’ld love to have ya join in!
Participating in Gluten Free-zer Friday:
1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.
2. Link back to this post on the post with the recipe you have linked.
I am not super fond of making sweet pickles. For one thing, I pretty much only like dill pickles and tangy style pickled veggies. Sweet ones? Blah! Not my favorite, though I do make a nice sweet relish I like (I am a woman of many moods). The big thing about the traditional way of making sweet pickles is all the soaking of the cucumbers below the sweetened brine so MOLD (ew) doesn’t grow, picking out SLIMY cucumbers, and letting it sit around for DAYS. It’s just too much for something I don’t even like! However I do have family members who like the sweet pickle (weirdos) so this is for them. It’s much easier to make, the cucumbers stay crispy, and they aren’t too bad, even for my anti sweet-pickle self. I am going to try a couple of batches this summer with half agave or something for the sweetener and see how they freeze and thaw. Even if you aren’t a sweet pickle fan, these are nice chopped up and sprinkled on your summer hot dogs, or mixed in your tuna or potato salad, which is how I usually use them. I also like to add them to the pickle tray for the holidays.
Cucumber Freezer Sweet Pickles
(makes about 3 pints)
7 cups cucumbers, thinly sliced with the peel (about 1/8- 1/4 ” thick)
1 large sweet onion, cut in half then slice into 1/4″ slices
1/2 cup green pepper, sliced as thick as the cucumbers
1/2 cup red sweet pepper, sliced as thick as the cucumbers
2 cups sugar (I usually use dehydrated cane juice crystals – be aware this makes the brine not as crystal clear as regular sugar)
1 cup white wine or cider vinegar (brine will be a different color depending on vinegar used and flavor will be slightly different – I use either depending on what I have on hand.)
2 Tablespoon pickling salt
1/2 teaspoon celery seed
1/4 teaspoon ground black pepper
In a small sauce pan, heat sugar, vinegar, salt, celery seed and pepper just until sugar dissolves. Cool to room temp (you can cool this quickly in the refrigerator, freezer, or in a water bath).
When brine is cooled, mix all veggies and brine in a not reactive container. I usually use my 8 cup glass container that has a lid. Cover and refrigerate for 3 days. Stir the veggies every day.
Pack into freezer containers (1/2 pint canning jars, freezer jam containers, or heavy duty small freezer bags all work well). Pack in small portions dividing the brine evenly between containers, just the amount you would use at a time. For our family that is about 1/2 pint size. Label the bag with contents and the date you are freezing it. Freeze.
To use: Thaw before serving.
Variation: Freezer Bread and Butter Pickles: Do not add the green and red pepper. Increase celery seed to 1 Tablespoon and add 1 Tablespoon mustard seed.