Friday, August 27, 2010

Freezer Bread and Butter Pickles

Freezer Bread and Butter Pickles

I’ve made freezer cucumbers before, so I thought, “why not?” when I saw this recipe for Freezer Bread and Butter Pickles in my very, very, favoritest and bestest preserving book, The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round

Now, I can’t tell you freezerwise, how they turn out, because they are snuggled deep in my freezer waiting for the middle of winter to be opened for a breath of fresh, summer pickles.  But I can tell you that the half a jar that I placed in the fridge, has been fabulous! 

Freezer Bread and Butter Pickles

  • 4 cups thinly sliced cucumbers
  • 1 cup thinly sliced onion
  • 1 sweet red bell pepper, thinly sliced
  • 2 tsp pickling salt
  • 1 1/2 cups cider vinegar
  • 2/3 cup granulated sugar
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/2 tsp turmeric

Place the cucumbers, onion and red pepper in a large non-reactive container.  Sprinkle with salt and mix well.  Let stand for 3 hours, stirring every so often, and then drain.  Rinse twice and drain thoroughly.

Heat the vinegar in a microwave for about 30 seconds or warm slightly on your stove.  Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in small bowl and stir until the sugar is dissolved.

Pack the vegetables into small freezer containers.  Divide the liquid and poor over the pickles, seal tightly and freeze.

Store pickles up to 6 months.  Once thawed, use them within several days or they will lose their crunch.

Makes about 3 cups. 

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

19 comments:

inanoyster.com said...

mm i love those kinda pickles!

Joanne said...

I have two cucumbers sitting in my fridge that I stupidly bought thinking for a brief second that they were zucchini (oy). And so you can imagine how happy i am to see this recipe!

Sandi @the WhistleStop Cafe said...

I would have never thought to try this. I bet they are yummmy!
This looks like another friday favorite!

Jacqueline said...

Very pretty and very appealing :)

Mags said...

My cucumbers are gone for this year, but you can bet I'm bookmarking this one to try next year.

5 Star Foodie said...

A terrific idea, I bet those are so good!

Happier Than a Pig in Mud said...

Looks great, different from the freezer dills I made earlier!

Mary said...

I am in love. I adore pickles and these have my name all over them. Thank you for the recipe. I can't wait to give these a try. Have a wonderful day. Blessings...Mary

food for thought said...

they look so pretty, besides being tasty~

Celestial Charms said...

These pickles look great. Love the camera angle.
Maureen

Marjie said...

You make me want to preserve stuff, not that I'm going too. Nothing lasts long enough around here.

grace said...

it'll be awesome to crack open a jar of these in the dead of winter. awesome.

Nancy said...

These look fabulous! I will order that book. As for me, my freezer is too small for freezer pickles, so I've just been buying ripe berries and freezing them. Next year for the pickles.

merrilymarylee said...

I love the small batch-ness of it. I may try it!

Debinhawaii said...

Yum! I am really going to have to find that book. Everything you make from it looks amazing. ;-)

Christy said...

I love recipes like this that make small amounts - as a beginner in the world of preserving it makes it seem so much more do-able. Oh, and I love bread and butter pickles!

Bella Rum said...

I just filed this under "things to get to." It sounds simple enough even for me. And they're so pretty. Love your photos on this site. So pretty.

Wearinbeads said...

After your description when you packed your cookbooks, I ordered this book. I love it too. thanks!

elizabeth said...

These were really good. Thanks for posting! I reduced the sugar to 1/2 cup and think it might be fine with even less sugar. I'll see next time since I'll definitely be making these again.
Today I'm trying dill pickles. Wonder if they'll be as good as these.