I have left-over fresh cucumbers. I bought them for juicing.
- Thread starter kendall
- Start date
dawn_mo
Well-known member
Make these, you won't be sorry. REC: Sweet-Sour Freezer Chips
I know it calls for pickling cucumbers, but I have used every kind of cuke in this recipe and they all work just fine. Just don't skip the salt/ice cube step. It's crucial for a crispy pickle. You can also add some red pepper flakes to make them zesty.
* Exported from MasterCook *
SWEET- SOUR FREEZER CHIPS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes
Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch head-space. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. That is a very space efficient way to store the pickles.) Makes 3 pints.
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I know it calls for pickling cucumbers, but I have used every kind of cuke in this recipe and they all work just fine. Just don't skip the salt/ice cube step. It's crucial for a crispy pickle. You can also add some red pepper flakes to make them zesty.
* Exported from MasterCook *
SWEET- SOUR FREEZER CHIPS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds pickling cucumbers
1 medium white onions -- thinly sliced
2 tablespoons salt
4 cups sugar
2 cups cider vinegar -- (5% acidity)
6 cups ice cubes
Cut ends from cukes; then cut cukes into 1/8-inch-thick slices. ( I use the thin slicing blade of my food processor to slice the cukes and onions. ) Mix cukes, onion, and salt in a large non-metallic bowl. Cover with ice cubes so entire surface is covered with ice. Let sit for 2-3 hours. Drain off water and discard unmelted ice cubes, do not rinse vegetables. Pack vegetables into 3 pint canning jars or freezer containers, leaving 1/2-inch head-space. In a 2 quart pot, mix sugar and vinegar and bring to a boil, stirring until sugar is dissolved. Pour just enough hot liquid over cucumbers to cover. Cover with lids, let cool. Then freeze for up to 6 months. Let thaw in fridge before serving. ( I leave the vegetables in the large bowl and pour syrup over cukes and let cool. I freeze the cukes in freezer bags and store them flat and in layers in my freezer. That is a very space efficient way to store the pickles.) Makes 3 pints.
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