Freezer Pickle Slices
This recipe makes 8 cups servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL): about | - |
| cal | 21 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 5 mg |
| % RDI: | - |
| iron | 1 |
| vit C | 2 |
| folate | 1 |
For quick last-minute pickling, try these easy bread-and-butter pickles. Save the liquid to use in coleslaw or potato salad.
Ingredients
- 9 small field cucumbers, (about 3 lb/1.5 kg)
- 2 onions
- 2 tbsp pickling salt
- 1-1/2 cups granulated sugar
- 1 cup white vinegar
- 2 tbsp pickling spices
- 1 tsp celery seeds
- 1/2 tsp hot pepper flakes, (optional)
Preparation
Scrub cucumbers and trim off ends. Thinly slice cucumbers and onions; place in large bowl. Sprinkle with salt and toss to coat; let stand for 2 hours.
Drain vegetables but do not rinse. Pack into freezer containers.
In saucepan, bring sugar, vinegar, pickling spice, celery seeds, and hot pepper flakes (if using) to boil; reduce heat and simmer for 5 minutes. Strain and pour over vegetables to cover; let cool. Cover and freeze for up to 2 months. Thaw in refrigerator.
Additional information :
Tip: To thinly slice the cucumbers and onions, use a mandoline or food processor.
Source : © CanadianLiving.com
- Keywords : Condiments/sauces; Freeze; Boil; Summer; Cucumbers; Onions; Canning/Pickling/Preserving;
