The cucumbers are growing!
Every day I check the cucumber vines...
some are trailing up the picket fence, while others are nestled on the ground.
A quick rinse and they are ready to go...
...sliced and eaten plain with a little salt
...put into a simple salad
...salted down, rinsed, then drenched in vinegar
...sliced and added to ranch dressing with a lot of black pepper.
So many ways to enjoy the fresh taste.
But, I also want to savor the deliciousness past the summer months...
Freezer pickles are an easy way to put some away for the cooler days ahead
(if you have the will power not to eat them now ;-)
They remain crisp and have a sweet flavor.
I hadn't made freezer pickles for a few years, so off to the recipe basket I went...
looking form my Mom's recipe.
Recipe for FREEZER PICKLES:
8 cups sliced cucumbers (I like to leave some peeling on)
1 medium onion, sliced
2 tablespoons salt
Put above ingredients in a large glass bowl, cover with plastic wrap and refrigerate for 24 hours.
Mix 1 3/4 cup sugar and 1/2 cup apple cider vinegar. Pour over pickles.
Cover with plastic wrap and refrigerate for 24 hours.
Remove from fridge and pack into freezer containers. (I used pint sizes.)
Pour the syrup over the pickles.
Adjust lids accordingly.
These are great to take to a cook-out or just enjoy as a snack.
I hope to serve these with our Thanksgiving meal.
What is your favorite way to prepare cucumbers?