This Freezer Dill Pickles Recipe is easy to make and results in a satisfying, crunchy snack.
What’s the difference between a weanling and a yearling, or a farrow and a barrow? Country and city mice alike will delight in Julia Rothman’s “Farm Anatomy,” a charming illustrated guide to the curious parts and pieces of rural living.
A cold, crunchy dill pickle is one food that resonates with summer. This recipe has minimal ingredients, so you can make multiple batches, and then defrost them for a quick and handy snack. This Freezer Dill Pickles Recipe is excerpted from Farm Anatomy (Storey Publishing, 2011) by Julia Rothman.
If you have an excess of cucumbers from your garden, slice them up and make these cold, delicious pickles.
6 cups thinly sliced cucumbers
1 large onion, sliced thinly
2 tablespoons pickling salt
1 cup sugar
1 cup white vinegar
2 cloves of garlic, minced
3 tablespoons dill seed
1/2 teaspoon crushed red pepper
1. In a large bowl, combine cucumbers and onion. Sprinkle 2 tablespoons of the salt over the vegetables; let stand for 2 hours. Rinse under cold running water; drain well.
2. In a large glass bowl, combine the sugar, vinegar, garlic, dill seed, and red peppers. Stir well to dissolve the sugar. Add drained cucumbers and onion. Mix well.
3. Pack into freezer bags or containers and freeze. Defrost Freezer Dill Pickles in the refrigerator for 8 hours before serving.
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Excerpted from Farm Anatomy, text and illustrations (c) by Julia Rothman, used with permission from Storey Publishing.
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