Friday! Already! The days are flying by so quickly; the weather has changed and it's really starting to feel like summer's end. The humidity is gone (let's hope for good!), the nights are getting cooler...yep it's starting to feel like that four letter F word...Fall!
It's been another very busy week here. Pickles, pies, putting tomatoes in the freezer, a batch of spaghetti sauce made, divided and frozen for the kiddos, a trip to SJ to set up Mark's kitchen... it just goes on and on. I think I might roast a turkey tomorrow, then I can get turkey soup made for M and L as well before they both leave.... And the cukes in the garden are calling my name, guess I'll have to get my Lady Ashburnham pickles done sometime this weekend too. And of course I have to get back to Kings Landing for another visit - it's Ag Fair weekend after all....
Speaking of pickles - have you ever heard of Freezer Pickles? Me either! Freezer jam, yes. Freezer pickles, no. I came across the recipe on Mennonite Girls Can Cook, a great Blog with wonderful recipes. Since it makes a small batch (4 pints), and the cucumbers were there for the taking, what's a girl got to lose? Only the cost of the sugar and vinegar... so I decided to give them a try. I figure it's an experiment and if they're not great, well it hasn't been a big investment of time or money. So, although I don't usually put a recipe on here unless it's tried and true, I'm stepping out on a limb with this one! They are SO quick and easy, I thought if some of you have an excess of cukes like I do, you might want to try them too. So, although I can't "guarantee" this recipe, as mine are in the freezer and I'll wait at least a month before I open the first bottle, here you go:
8 cups sliced cucumbers, leave the peel on (sliced about 1/8" thick)
2 green peppers, sliced (optional. I omitted these and added thinly sliced onion instead)
3 tablespoons pickling salt
2 1/2 cups white sugar
1 1/2 cups white vinegar
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
Wash and slice cukes. I cut mine about 1/8" thick. Sprinkle with salt, stir to distribute well. Cover with ice cubes and place in refrigerator for 3 hours. Drain and rinse well with cold water, drain again. I added the onions at this point.
Place ingredients for syrup in a saucepan, and bring to a boil. Pour over cucumbers and let cool. Fill containers leaving at least 1/2" headspace. (I used mason jars, sterilizing them as usual for pickling, but you could use whatever containers you normally use for freezing). Place in freezer. For serving, remove from freezer to thaw, and enjoy!
Yield: about 4 pints
Easy Peasy!! I will definitely let you know how they taste when I open the first jar. I'm hoping they do stay crisp as the recipe writer promised!!
I see I now have passed 100 Followers!! Yippee! I seemed to be stuck forever at 94 followers, and then in about a week I gained 8 new following friends!! Welcome to you all. As promised I will be having a Giveaway to celebrate! Still pondering what the "prize" will be, but I'll let you know very soon. Stay tuned!
Good Moms have sticky floors, messy kitchens, laundry piles, dirty ovens and happy kids.