Freezer Pickle Slices
For quick last-minute pickling, try these easy bread-and-butter pickles. Save the liquid to use in coleslaw or potato salad.
Servings: 8 cups (2 L)
Ingredients:
| Nutritional Info | |
| Per 2 tbsp (25 mL): about | - |
| cal | 21 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 5 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 2% |
| folate | 1% |
Suggested Recipes
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9 small field cucumbers (about 3 lb/1.5 kg)
2 onions
2 tbsp (25 mL) pickling salt
1-1/2 cups (375 mL) granulated sugar
1 cup (250 mL) white vinegar
2 tbsp (25 mL) pickling spice
1 tsp (5 mL) celery seeds
1/2 tsp (2 mL) 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
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Tip: To thinly slice the cucumbers and onions, use a mandoline or food processor.
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Source
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