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.
FREEZER PICKLES
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"
my mouth started watering when I saw the photo of the freezer pickles...lol.....and I think I like the industrial lamps but thats a bit too much with all the stuff glued on ...even for me..
ReplyDeleteThe pickles are good, for sure. And a whole lot less work that making the traditional ones. I liked that lamp too, but not enough to want to make one.
DeleteResident Chef is one handy guy. I like how he uses them for relish also. I like todays quote even though it is hard to believe this year!
ReplyDeleteHe tried grinding them up one day when he wanted relish for something and now he often does it that way. Whatever works and saves going to the store!
DeleteLove pretty jars of pickles. :) And WOW - I'm in awe of Kate Themel's creations. I loved looking at all the close-up shots. And while I couldn't see the gallery of other collaborative works on the last link (without downloading something) I did read the story and I'm amazed that a group of people can work separately, and in their own styles, on different parts of a picture and when it all goes together, it works as beautifully as it did on that truck. Would love to watch the process of how that actually happens.
ReplyDeleteHmmmm - when I checked further into that final link I got warnings when I clicked on the 'further information' area...so.....I removed the link from here. Sorry folks! It was interesting but not if it's going to be a problem to see!
DeleteGreat Idea! Thank you. I will try grinding up freezer pickles, and adding red pepper. It will be nice to see if it makes a good red pepper relish. I like red pepper relish that isn't too sweet.
ReplyDeleteThe last link...I tried clicked on a few artist's name in right column on the Canvas by Canvas blog, they redirect to websites that don't look like the artist, www then a number. I think that happens sometimes when blogs are left dormant.
Red pepper is great in pickles - looks pretty and tastes great too.
DeleteAs for that link - I've removed it for the safety of all. It seems to be creating a problem and that's not what we want!
Wow! The wasp sting link is an eye opener. Thank you for posting that
DeleteI had no idea stings could turn into something that bad.
I didn't know either - scary stuff!
DeleteThat's how I used to make those pickles when I grew cucumbers. They were called refrigerator pickles then.
ReplyDeleteThat recipe makes nice fresh-tasting pickles and a whole lot less time consuming to do, to say nothing about not having to heat up the kitchen overly much.
DeleteI don't have a separate freezer so not enough space to freeze a lot of food. We decided to not get another freezer at this time. Pickles look good.
ReplyDeleteWe don't have a very large freezer but it's amazing how much can get packed in there. Won't be long before the Resident Chef starts making soups and stews to have on hand over the winter too. I don't want to think about it!
DeleteI enjoy visiting your blog, so I thought I'd finally comment instead of lurking! Love all the goodie websites you ferret out. And your art is amazing!
ReplyDeleteHi Debra! So glad you decided to comment - thank you for your kind words.
DeleteThanks for the recipe. Looks so easy even I could make them :)
ReplyDeleteThey are easy, according to the Resident Chef anyway. He makes them year 'round. In the winter he uses the English cucumbers but this time of year it's the garden variety.
DeleteMy trouble isn't how much stuff I can manage to get into my little chest freezer...it's the artic exploration adventure of trying to get specific things out ;)
ReplyDeleteI understand the arctic exploration aspect of it. Resident Chef had the (he thought) original idea of buying a whiteboard and recording the ins and outs of the freezer and wondered why I was struggling not to laugh. Of course I knew from experience that the system sounded really good but it wouldn't stand the test of time. Funny thing....a few months later the whiteboard was heading for the thrift store.
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