English cucumbers are so reasonably priced in the summer. The thrifty minded will stock up. This recipe is incredibly simple. The first time I tasted these cucumber pickles I swooned over them. I couldn’t believe they were freezer pickles. The recipe is courtesy a pickling aficionado friend of mine. Her pickles and chutneys are legendary. Before I tuck the pickles into the freezer I will label then JEAN’S PICKLES.
Slice the cucumbers, onion, and green, red or yellow peppers very thin. In a large bowl mix vinegar, sugar, salt and celery seed, Toss in your vegetables and stir well. Cover and pop into your refrigerator for three days. Give the mixture a quick stir every day. Then pack into freezer containers or canning jars and freeze. Thaw before serving.
Freezer English cucumber pickles will keep in your refrigerator at least eight weeks or your freezer at least a year. They are delicious served just as they are or use them generously in sandwiches, topping a burger or in a salad.
(A cautionary word. If you are using a French mandoline for the first time BE VERY CAREFUL. It does a beautiful job of slicing but it is extremely sharp).
The recipe for FREEZER CUCUMBER PICKLES awaits you in MRS.BUTTERFINGERS. http://mrsbutterfingers.com