colleenmomof2
Well-known member
My neighbor gifted me the last of his pickle cucumbers and I made these - YUM! Tasted them on the way into the freezer and they were wonderful but I haven't defrosted any, yet. 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.
Mojito Freezer Pickles - Yield: 4 pints
Adapted recipe from Cooking By The Book
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.
http://www.cookingbythebook.com/cookbook-reviews/limemint-freezer-pickle/
I combined several recipes and methods and did not add the chopped garlic.
Mojito Freezer Pickles - Yield: 4 pints
Adapted recipe from Cooking By The Book
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.
http://www.cookingbythebook.com/cookbook-reviews/limemint-freezer-pickle/