Gregg's freezer pickles

[Guest guest]

these look easy.

 

 

* Exported from MasterCook *

 

Gregg's Freezer Pickles

 

Recipe By :

Serving Size : 32 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups cucumber slices -- paper-thin

Water

2 tablespoons kosher salt

1 1/2 cups sugar

1/2 cup white vinegar

 

The thinner you can slice the cucumbers, the better. Don't peel them; don't

remove the seeds.

 

Arrange the slices in a large crockery mixing bowl (don't use metal or plastic).

Measure out enough water to cover them, combine it with the salt, and add it to

the bowl. Soak at room temperature for 2 hours. Drain, but don't rinse.

 

Dissolve the sugar in the vinegar. Pour it over the cucumbers and lightly mix.

Put the cucumbers and the brine in a clean freezer container. (If you use two or

more small containers, divide the brine evenly.) Cover tightly and freeze. (This

is how they become crisp.)

 

The pickles will thaw in a couple of hours at room temperature, or overnight in

the refrigerator. Refrigerate any leftovers.

 

Source:

" Butter Beans to Blackberries: Recipes From the Southern Garden by

Ronni Lundy (North Point Press) "

S(Review):

" Commentary by Peter Franklin (Cookbook Nook) Aug 1999 "

Yield:

" 1 quart "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 41 Calories (kcal); trace Total Fat; (0% calories from fat); trace

Protein; 10g Carbohydrate; 0mg Cholesterol; 353mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

 

NOTES : Lundy says homegrown or farm-market cucumbers that have not been waxed

should be used for this recipe. Eight cucumbers about 6 inches long should be

enough to yield 4 cups.

Nutr. Assoc. : 0 0 0 0 0

 

 

 

-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-^-~-

Visit Your MasterCook Resource Network

at http://home.earthlink.net/~kitpath/

New Recipes ~ Weekly Food Links ~ More