Freezer Dills (My notes in Italics)
3½ cups thinly sliced cucumbers
2 thinly sliced garlic cloves
1 Tablespoon of pickling salt not regular table salt
water to cover
1 cup white vinegar
¼ cup sugar -you can use Splenda
1 sprig fresh dill
1 teaspoon dill seeds
1 bay leaf
1. In a large non-aluminum bowl, combine cukes, garlic and salt. Cover with water. Set aside for at least 3 hours. Overnight for me. Drain off the water, rinse and drain again.
2. Combine vinegar and sugar and stir to dissolve. Add the cucumbers and toss well
3. Place the dill, dill seed and bay leaf in the freezer container. Add cucumbers and pickling liquid, leaving about an inch of headspace. Cover tightly and freeze.
4. Defrost in the fridge for at least 8 hours before using.
Makes about 3 cups.
If you double the recipe, and I always quadruple it, do NOT double the salt. For twice the recipe I use 1½ Tablespoons of salt only.
Freezing in glass containers makes a big mess in your freezer. I use plastic containers or even freezer bags.
Change isn’t easy. But if you don’t change, you stay the same, and where’s the fun in that?