Cheezz, what about trying freezer pickle method from Dawn_MO?
Using Dawn's recipe, I pickled cukes, onions and red peppers and froze. We love this recipe and also the mojito freezer pickle recipe I posted below. Colleen
Sweet-Sour Freezer Pickle Chips from Dawn_MO
This makes the most delicious sweet-sour pickles. It doesn't call for any added spices, but you could add what you like. I would try it by the recipe the first time, just add in some red pepper flakes. People go crazy over these and they keep in the freezer for months. Because of the salting-icing step, they come out very crispy. I have used the seedless cukes for this and really liked them. You don't want to use the big salad cukes, but the pickling or seedless ones work great.
Recipe By : Sunset Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes
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 headspace. 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. Makes 3 pints.
Colleen's notes: I added in celery seeds and sweet pepper slices from red, orange and yellow mini peppers
Mojito Freezer Pickles - Yield: 4 pints
Adapted recipe from Cooking By The Book at
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=243051
Colleen's notes: I ended up using a 1/2 recipe of the veggies - all I had - and a full recipe of the brine for the perfect amount. When I packed them flat in plastic bags for the freezer, I discarded some of the extra brine. I combined several recipes and methods and did not add the chopped garlic.
2 1/2 lb pickling cucumbers - about 8 cups thinly sliced
3 Tbsp. pickling salt
1/2 c. sliced onion
1 sm red bell pepper cored, seeded, and cut into 1" long matchsticks
6 cups ice cubes
Grated zest of 1 lime
2 x garlic cloves chopped
1/4 c. chopped fresh mint leaves
1 1/2 c. sugar
1 1/2 c. distilled white vinegar
1.Thinly slice cucumbers, discard end slices, into a glass/plastic (nonreactive) bowl. The food processor slicing blade works well for cukes and onion. Toss cucumber, onion and pepper slices with salt. Cover with ice. Let stand two to three hrs. (I put in fridge but I imagine they can be left out on the counter.)
2.In another large glass/plastic bowl, stir together remaining ingredients. The sugar may have a hard time mixing into the vinegar but will do so when combined later with drained veggies. Put into the fridge to cool.
3. After 2-3 hours, remove remaining unmelted ice pieces and drain veggies of excess liquid but don't rinse. Pour lime-mint brine over veggies and stir well. Cover and chill 8-10 hrs.
4. Pack pickles and syrup in freezer bags or possibly rigid containers and freeze. Thaw in refrigerator eight hours before serving.
Link: Lime-Mint Freezer Pickles
http://www.cookingbythebook.com/cookbook-reviews/limemint-freezer-pickle/
http://eat.at/swap/forum1/242201_Here_is_a_delicious_sweet-sour_pickle_and_so_easy_to_make__REC_Sweet-Sour_Fre
