Over the weekend Resident Chef made freezer pickles because we had an abundance of cucumbers appear on our doorstep. They're really good and easy to make so thought perhaps you might like the recipe in case you'd like to make some too.
Not a great photo, but you get the idea. The Resident Chef will sometimes drain a container of these and grind up the veggies to make relish.
10 medium cucumbers, thinly sliced
3 medium onions, thinly sliced
1 large green or red pepper, chopped
3 Tablespoons salt
2 c. white sugar
1 c. white vinegar
1 Tablespoon celery seed
Combine cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate 8 hours. Drain, rinse and drain again.
In a large saucepan combine sugar, vinegar, celery seed and remaining salt. Bring to a boil and cook and stir for 1 minute. Spoon over vegetables. Pour into jars, leaving 1/2" head space. Cool. Top with lids and freeze.
Today's quote is from C.S. Lewis..."There are far, far better things ahead than any we leave behind"