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Do you want homemade pickles without having to can them? Can you really freeze a cucumber and end up with a crispy pickle? YES! And here is the recipe to do it!
Combine all of the ingredients in a very large bowl. Stir well, cover the bowl and refrigerate for 3 days. Stir every day.
On the third day pack the pickled vegetables into freezer containers and cover them with the remaining brine (liquid created from vinegar, sugar and salt.)
Freeze. These can stay in the freezer for up to 9 months. Thaw in the refrigerator before serving.
- Recipe makes 3 pints of pickles.
- Freeze these in plastic freezer containers or use Ziplock bags, making sure to get all the air out of the bag as you seal. If using Ziplock bags, place bags in a plastic freezer container for long term storage.
Recipe adapted from Food.com.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!