These never made it into the freezer; we ate them all up right out of the fridge. Might sub some dried dill for the celery seed, as its not one of my favorite flavors.
WOW!! I also was looking for something to make with an abundance of cukes in my garden this year...now I must buy more from the farm stand to support my new addiction!! :) I can't wait to try them this winter though so I'm gonna have to exercise some restraint here! I'm thinking Thanksgiving & Christmas side dish...mmmm....hopefully they will still be crisp and yummy! Thank you thank you thank you thank you oh did I mention thank you for posting??!!
Awesome Recipe......will keep making this one!
Okay, I don't follow recipes, I create my own so with this one I changed things a bit. I had several summer yellow squash that I needed to use. I used the squash instead of the cucumber and a red onion. Didn't have any peppers. Made the brine as directed and put it all in a gallon freezer zip bag that I tossed around when ever I was in the frig. Today is day 3 and there are YUMMY! Update: Day 6 My pickles will be gone tomorrow. None made it to the freezer. Still nice and crisp. a bit pink from the red onion, still YUMMY! A big hit!
These are amazing! We omit the green and red peppers, then substitute a few grinds of fresh black pepper for the celery seed. We let them cure the full three days, then freeze in small plastic bags as described. Delicious perfection for snacks, on sandwiches, or in salads!!
Easy and delicious, made exactly as directed.
I just put them in a big jar in the spare fridge, haven't tried freezing so far. They are wonderful!!!
These are so easy & delicious! Slicing the cucumbers is the hardest part. I used half the sugar & they taste like bread-and-butter pickles my grandma used to make. Great out of the freezer, too. Nice and crispy!
This is a really easy to follow recipe. I just know they are FANTASTIC. Ok, second review...Ijust made these delious pickle.. They really are the best Pickles I've ever eaten.Yhank you for posting. I will make these every year. YUMMY YUMMY