This funny little recipe goes together in no time flat.
The pickles taste a lot like bread & butter pickles that home canners have been making for e-ons but are an easier way to preserve the harvest.
Come the winter, you'll surprise everyone with homemade taste.
You'll notice that there are no spices in this recipe. That's because you'll probably be freezing these pickles in plastic containers and the smell of pickling spices (especially garlic) will seep through plastic making everything in your freezer taste like pickles.
They are lovely without any added spices but if you want, you can stir in a bit of your favorite once they're thawed for serving.
Makes about 3 cups pickles
2 pounds pickling cucumbers 1 tablespoon Kosher or pickling salt 1 onion (about 2 1/2 inches in diameter) 1/2 cup white vinegar 3/4 cup sugar
Wash cucumbers well under tepid running water. Drain. Cut about 1/4 inch off each end of each cucumber removing both the stem and blossom ends. Discard. Cut cucumbers into 1/4 inch thick slices. You should have 5 cups. A little more or less is OK. Put into a large bowl and sprinkle with salt.
Peel onion and slice into rings 1/4 inch thick. Separate rings. Add to cucumbers and toss to mix. Let mixture sit at room temperature (lightly covered) 3 hours.
After 3 hours. Drain mixture well. Do not rinse. Pack into freezer safe and heat safe containers to 3/4 inch from the top of the container.
Put vinegar and sugar into a small pot. Cover. Bring to a boil, stirring occasionally, to melt sugar. Pour boiling mixture over cucumber and onions to 1/2 inch from top of the container to allow for expansion during freezing. Cap container. Cool slightly and freeze up to 4 months.
Thaw in refrigerator. Thawed pickles keep about 1 week in the refrigerator.
Drain pickles before serving.
Karla's Tips Pickling cucumbers are cucumbers that are not waxed. Most salad type, grocery store cucumbers are waxed to preserved their moisture. Be sure to get “pickling” cucumbers.
Since plastic containers come in all sizes and shapes, so you may need more liquid to cover your cucumbers and onions. Make additional batches of sugar and vinegar as needed.
Do not use "iodized" salt. It may darken your pickles.
*Off the beaten path but close to every where you want to be*