Tuesday, July 24, 2012

Freezer Pickles

We used to belong to a big city CSA, back when our neighbor commuted and brought us the veggies on her way home.  Now she lives in the city full time and we bum produce from our friends with gardens.  Luckily, the CSA posts all of their newsletters online.  I searched all the way back to 2008 to find my favorite refrigerator/freezer pickle recipe.  Here it is for you to enjoy and for me never to lose again.

"Fresh Cucumber Pickles:  Cut 3-4 cucumbers and a medium onion into a large bowl.
In a sauce pan place 1 cup vinegar, 1 cup of sugar, ½ cup of water, 2 tsp. of salt, 1 tsp dried dill weed.  Heat until the mixture comes to a boil stirring often.  Pour over cucumbers and onions.  When cooled I place in a large 1 ½ quart jar and place in the frig.  Will keep for about 2 weeks.  We eat ours quick.  After you finish the first batch you can still use the liquid for another time."--Kretschmann Farms

Edit:  Here's their fresh dill spears recipe, too.  "Fresh Dill Pickle Spears:  Slice 1 or 2 cucumbers into spears and place in a glass quart jar with a few sprigs of fresh dill, or dill seed.   Then heat 1/8 c salt, 1/4 c vinegar, and 2 c water to boiling with a cut-up clove of garlic.  Pour this over the cukes and when it cools, refrigerate."

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