Post by carnation037 on Sept 26, 2002 15:52:37 GMT -6
from Mam_ma_OH « Thread started on: 08/30/02 at 8:14pm » <br>.....
2 quarts unpeeled slim cucumbers -- sliced 2 tablespoons salt 2 medium onions -- sliced thin.
syrup 1 cup sugar 1/2 cup vinegar vinegar 1 teaspoon celery seed
Make syrup by boiling sugar and vinegar until sugar is melted. Add celery seed. Let cool completely. Mix cucumbers, onions and salt. Let stand for 2 hours. Drain and squeeze out all the water. Pack in freezer containers and divide syrup over them. Freeze.
Post by carnation037 on Nov 26, 2002 9:16:02 GMT -6
Ladypal was looking for: Freezer Bread + Butter Pickles « Thread started on: 08/30/02 at 8:10pm »<br>..... the reply is from kclouser « Reply posted on: 11/25/02 at 02:46am » <br>.....
Freezer Bread + Butter Pickles
7 c. sliced pickling cucumbers 1 c. sliced onion 2 scant tbsp. salt 2 c. sugar 1 c. white vinegar 1 tbsp. celery seed 1 tbsp. mustard seed
Place cucumbers, onion and salt in a non-reactive kettle or deep crock. Heat sugar, white vinegar, celery seed and mustard seed until all the sugar is dissolved. Pour over pickle mixture. Let stand for 24 hours. Place in freezer containers and freeze. These pickles stay crisp.
Post by carnation037 on Jan 2, 2003 9:57:28 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Dec 29th, 2002, 10:35pm » <br>.....
No - Cook Strawberry Butter
1 qt. fully ripe strawberries 1/2 tsp. grated lemon rind 1/4 tsp. nutmeg 4 C. sugar 2 T. lemon juice 1 pouch Certo® Fruit Pectin
Stem strawberries and place 1 cup at a time in container of food processor with cutting blade. Cover container, and turn on and off 2 or 3 times until fruit is chopped. Do not purée. Measure 2 cups into large bowl. Add lemon rind and nutmeg. T horoughly mix sugar into fruit. Let stand 10 minutes. Add lemon juice to pectin in a small bowl and stir into fruit. Continue stirring for 3 minutes. (A few sugar crystals will remain.) Quickly ladle into scalded containers, filling to within 1/2 inch of top. Cover at once with tight lids. Let stand at room temperature 24 hours, then store in freezer. Small amounts may be covered and store in refrigerator up to 3 weeks.
Post by carnation037 on Feb 3, 2003 9:08:19 GMT -6
Mom's Freezer Pickles
2 1/2 to 3 lbs small cucumbers, washed 1/4 cup pickling salt 1 large onion, peeled and sliced thinly 3/4 cup white vinegar 3/4 cup granulated sugar
Wash cucumbers, place in a plastic bowl, add onions and pickling salt. Cover with plastic wrap and let sit for 2 hours. Drain and rinse well. Mix sugar and vinegar. Pour over cucumbers and onions. Place in plastic freezer container. Cover with tight fitting lid. Put in freezer for two days.
Post by carnation037 on May 18, 2004 22:18:53 GMT -6
from Marilynn (chief_cook) « Thread started on: Apr 17th, 2004, 3:25pm » <br> Sweet Freezer Chips
2 1/2 pounds cucumbers -- regular or pickling cucumbers 1 medium white onion -- thinly sliced 2 tablespoons salt 8 cups ice cubes 4 cups sugar 2 cups cider vinegar
Cut ends from cucumbers; then cut cucumbers into 1/8-inch thick slices. Mix cucumbers, onion, and salt in a large bowl; cover mixture with ice cubes and refrigerate for 2 to 3 hours. Drain off water and discard unmelted ice cubes; do not rinse vegetables. Pack cucumber and onion slices into 3 pint freezer jars or freezer containers, leaving 1/2-inch headspace. In a 2-quart saucepan, mix sugar and vinegar; bring to a boil, stirring until sugar is dissolved. Pour just enough hot syrup over cucumbers to cover. Apply lids. Let cool. To allow flavor to develop, freeze pickles for at least 1 week before serving. To thaw, let stand in refrigerator for at least 8 hours. Makes 3 pints.