I have been busy testing pickle recipes using cucumbers, zucchini, beets and garlic from the Collingswood Farmers’ Market vendors: Flaim Farms, Savoie Organic Farm, Springdale Farms and DanLynn Farms. After trying various preserving methods and vinegar types, my conclusion is that the summer months should be spent relaxing and enjoying the warm weather. If you feel the same and still want to savour summers produce, freezer pickles are your ticket.
The below recipe is excellent. The cucumber pickles are tangy and sweet, and the flavor of red pepper, flowery garlic and fresh dill creates a perfect bite.
freezer dill slices (sweet pickle chips)
yield: 4 pints
2 1/2 lbs pickling cucumbers or young zucchini, thinly sliced (about 8 cups)
3 TBSP pickling salt
4 garlic cloves, minced
1/3 C fresh dill, minced
1 tsp whole dill seeds
1 C red bell pepper, finely diced (2 peppers)
1 1/2 C granulated sugar
1 1/2 C cider vinegar, 5% acidity
In a large bowl, toss the cucumber slices with the salt. Let the cucumbers stand at room temperature for 2-3 hours, and then drain them.
In another bowl, stir together the remaining ingredients. Pour the mixture over the cucumbers, and stir well. Refrigerate the mixture for 8-10 hours.
Pack the cucumber slices and liquid in freezer bags, and freeze the bags.
Thaw the pickle for about 8 hours in the refrigerator before serving it.
Recipe from The Joy of Pickling by Linda Ziedrich