A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Freezer Dill Pickles
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- #4739
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
1 pound cucumbers, sliced 1/8" thick
3/4 pound yellow onions, sliced 1/8" thick
4 tablespoons salt
2 tablespoons water
1 cup sugar
1/2 cup cider vinegar
1 tablespoon dried dill weed
directions
Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours.
Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, cider vinegar and dill weed. Stir occasionally until sugar completely dissolves and liquid covers vegetables.
Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze. Defrost in refrigerator or at room temperature.
added by
luckytrim
nutrition data
61 calories, 0 grams fat, 15 grams carbohydrates, 0 grams protein per ounce. This recipe is low in fat.
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reviews & comments
August 4, 2010
I made it with only 3tblsp salt the first time, because of the review I read. They were good but tasted like bread & butter pickles. The second time I added 3 cloves of garlic to the first step in a double recipe, and only 3 tblsp salt total. They were much more like dill pickles. Peppers also add good flavor.
I just tried this recipe. After the final step I tasted a couple of the pickles. They were very very salty. I rinsed them and even cut up a potato in them to try to kill the salt. Unfotunately I had to throw the batch out. I would suggest to anyone who tries this in the future to reduce the amount of salt.
You didn't freeze them? I'm wondering if the freezing process changes the saltiness.