Slender, delicate, refreshing English cucumbers. Beloved in cucumber sandwiches. Adored in Salads. Admired in pickles. And wonderful lavished on burgers.   English cucumbers piled in glorious green pyramids at the vegetable markets. I fill my shopping basket with them. Cucumbers to nibble on now. Cucumbers to enjoy in the winter months ahead.

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.  And that they were so easy to make.    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 them 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).

(This recipe from Company’s Coming)

: pickles
Cuisine: English
: 3 pts
Simple and easy way to pickle English cucumbers in brine. Then refrigerate or freeze. No stove work involved.
  • 3 English cucumbers with peel, sliced thin
  • l large onion, sliced thin
  • 1 cup green, yellow or red peppers, seeded, sliced thin (your choice combined or use just one type of pepper. The red peppers provide a nice contrast
  • 1 tablespoon coarse salt (pickling)
  • ½ teaspoon celery seed. Or if you are fortunate enough to have fresh dill use a generous handful )
  • 1 cup white vinegar (do not use pickling vinegar. It is too strong.)
  • 2 cups granulated sugar
  1. A French mandoline makes quick work of the slicing vegetables. Be aware - the blades are VERY SHARP.
  2. Combine the vinegar and sugar and stir until the sugar is dissolved
  3. Add the vegetables and stir well.
  4. Cover and refrigerate for 3 days. STIR EVERY DAY.
  5. Pack into freezer containers covering with brine to within 1 inch of the top.
  6. Freeze or refrigerate. Thaw before serving.
  7. Keeps in the refrigerator at least 8 weeks. Keeps in your freezer at least a year.
  8. Makes 3 pints or so.




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