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Reply
| | From:  Genie· (Original Message) | Sent: 4/21/2008 9:19 PM |
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Reply
| | | From: Genie· | Sent: 4/21/2008 9:27 PM |
FREEZER PICKLES - Genie 7 Cups cucumbers - Thinly Sliced
1 Cup onion - Thinly Sliced
1 Tablespoon salt
1 Cup white vinegar
2 Cups sugar
1 Teaspoon celery seeds Sprinkle salt over sliced cucumber and onion.
Mix well.
Refrigerate 2 hours or overnight.
Drain water off, but do not rinse.
Mix vinegar, sugar and celery seed.
(Do not heat mixture!)
Pour over drained cucumber and onion slices.
Will keep in refrigerator for several weeks or in freezer for 6 months or so.
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Reply
| | | From: Genie· | Sent: 4/21/2008 9:27 PM |
| Freezer Pickles
8 Cucumbers, peeled and sliced thin.
1 Small Onion, chopped
2 Tblsp. Pickling Salt
1 to 1-1/2 C Sugar
1/2 C White Vinegar
Combine cucumbers, onion and salt. Let stand 2 hours.
Drain and mix well.
Mix together sugar and vinegar. Mix very well and pour over
cucumbers. Put in covered containers and freeze.
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Reply
| | | From: Genie· | Sent: 4/21/2008 9:28 PM |
Frozen Pickles 6 cups thinly sliced cucumbers
1 cup thinly sliced onions
2 cups granulated sugar
1 cup vinegar
1 teaspoon celery seed
1 teaspoon salt
Mix well and freeze in small containers.
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Reply
| | | From: Genie· | Sent: 4/23/2008 4:00 AM |
Freezer Cole Slaw - 1 medium cabbage head (approx. 10 cups shredded)
- 1 carrot, shredded
- 1 green pepper, shredded
- 1 teaspoon salt
- 1 cup vinegar
- 2 cups sugar
- 1 teaspoon celery seeds
- 1 teaspoon mustard
In a large bowl, combine shredded vegetables and salt. Let stand for 1 hour. Place remaining ingredients in a saucepan, bring to a boil, and boil for 1 minute. Cool. Drain vegetables and add vinegar mix. Stir gently. Freeze in tightly-sealed freezer containers. To serve, thaw and serve chilled. | |
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Reply
| | | From: Genie· | Sent: 4/23/2008 4:00 AM |
| From: ChadsAngel (Original Message) | Sent: 9/18/2006 12:07 AM | Freezer Coleslaw 1 Medium Head Cabbage, shredded 1 tsp. Salt 2 Cups Sugar 1 Cup White Vinegar ¼ Cup Water 1 tsp. Celery Seed 1 tsp. Mustard Seed 1 Large Carrot, shredded ½ Cup Finely Chopped Green Pepper In a large bowl, combine cabbage and salt; let stand for 1 hour. In a saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Being to a boil; boil for 1 minute. Remove from heat; cool. Drain cabbage. Add the carrot, green pepper and vinegar mixture. Transfer to freezer containers; cover and freeze. Remove from freezer 2 hours before serving. Serve with slotted spoon. Yield: 10 servings. | |
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Reply
| | | From: Genie· | Sent: 4/23/2008 4:03 AM |
Frozen Cabbage Salad----Jolene 1 large head cabbage. shredded
1 carrot, grated
1 green pepper, chopped
1 tsp. salt Mix salt with cabbage. Let stand for 1 hour. Squeeze out excess moisture. Add carrot and green pepper. Dressing: 1 cup vinegar
¼ cup water
1 tsp. celery seed
2 cups sugar
1 tsp. whole mustard seed Combine ingredients. Boil for 1 minute. Cool to lukewarm. Pour over slaw mixture. Put into container.
Cover and freeze. Leftover slaw may be refrozen. |
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Reply
| | | From: Genie· | Sent: 4/23/2008 9:20 PM |
Freezer Cole Slaw----Jolene 1 med. head cabbage, shredded
1 large. grated carrot
small green pepper, chopped
1 tsp. pickling salt Combine salt and cabbage and let set for 1 hour. Squeeze out moisture. Add vegetables. Dressing:
1 cup vinegar
1/4 cup water
1 tsp. whole mustard seed
2 cups sugar Boil 1 minute. Cool to lukewarm. Pour over slaw. put in container, and freeze. Can be refrozen. |
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Reply
| | | From: Genie· | Sent: 4/23/2008 9:24 PM |
Easy Freezer Pickles - Genie 8 pounds cucumbers, thinly sliced 1 cup thinly sliced onion 3 tblsp salt 4 cups sugar 2 cups vinegar 1 tsp celery seed 1 tsp ground tumeric 1 tsp mustard seed 1/2 tsp alum In a large container, combine cucumbers, onion and salt; mix well. Let stand for 3 hours, stirring occasionally. Drain and rinse. Meanwhile, in a bowl, combine remaining ingredients; let stand for 2-3 hours, stirring often. Pour over drained cucumber mixture and stir well. Pack into 1 pint freezer containers, leaving 1 inch headspace. Cover and freeze. Thaw before serving. Makes 6 pints. |
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Reply
| | | From: Genie· | Sent: 4/23/2008 9:25 PM |
Freezer Sweet Pickles - Genie 4 pounds pickling cucumbers, thinly sliced 8 cups thinly sliced onions 1/4 cup salt 3/4 cup water 4 cups sugar 2 cups cider vinegar Combine cucumbers, onions, salt and water in a large bowl. Let stand at room temperature for 2 hours. Add sugar and vinegar, stirring until sugar dissolves. Pack into 1 pint freezer containers, leaving 1 inch headspace. Cover and freeze. Thaw at room temperature for 4 hours before serving. |
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| | | From: Genie· | Sent: 4/24/2008 9:54 PM |
Easy Freezer Sweet Pickles 2 quarts thin sliced cucumbers 2 sliced onions 2 tablespoon salt 1 cup white vinegar 3/4 cup sugar
Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours. Rinse and drain well. Mix Vinegar and Sugar until sugar is dissolved. Put cucumbers and onions in freezer containers or freezer bags, pour vinegar and sugar mixture over cukes and onions. Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles. Thaw in refrigerator or in cold water. |
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| | | From: Genie· | Sent: 4/24/2008 10:22 PM |
FROZEN CUCUMBER SALAD 2 quarts sliced unpeeled cucumbers
2 medium onions, sliced
1 1/4 cup sugar
1 T. salt
1 cup vinegar Combine cucumbers, onions and salt. Let mixture soak for 3 hours. In a sauce pan, warm the vinegar and sugar; stir to dissolve sugar. Drain cucumbers and add to vinegar mixture. ladle into plastic freezer containers and freeze. | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 3:23 AM |
| Sweet 'N' Tangy Freezer Pickles
From Taste of Home
Now you can have all the goodness of crunchy sweet-sour pickles
without going to the trouble of canning them. A batch of these
puckery slices can keep in the freezer for up to 6 weeks—but they
never last that long at my house! �?Jean Vance Charlotte, North
Carolina
INGREDIENTS
10 to 12 medium pickling cucumbers (about 2 pounds), thinly sliced
3 medium onions, thinly sliced
1 large green pepper, chopped
3 tablespoons salt, divided
2 cups sugar
1 cup white vinegar
1 tablespoon celery seed
SERVINGS 32
CATEGORY Condiment
METHOD Freezer (Jams, Jellies or Pickles)
PREP 10 min.
COOK 5 min.
TOTAL 15 min.
DIRECTIONS
In a large container, combine cucumbers, onions, green pepper and 2
tablespoons salt. Cover with crushed ice; mix well. Refrigerate for 8
hours. Drain; rinse and drain again.
In a saucepan, combine the sugar, vinegar, celery seed and
remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon
over cucumber mixture. Pour into jars or freezer containers. Cool.
Top with lids. Cover and freeze for up to 6 weeks. Thaw at room
temperature for 4 hours before serving. Yield: 4 pints.
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Reply
| | | From: Genie· | Sent: 6/6/2008 4:20 AM |
Freezer Bread and Butter Pickles 7 cups cucumbers, sliced thin 1 cup chopped onion 2 tbsps. canning salt Layer in glass bowl or non metal container with lid. Cover and weight down. DO NOT add water. Let stand overnight in refrigerator. Next morning, combine and DO NOT COOK 2 cups sugar, 1 cup white vinegar, and 1 tsp. celery seed. Dissolve, stirring till very smooth. Drain and rinse sliced cucumbers. Return to container, add syrup and refrigerate 24 more hours. Place in jars and freeze. | |
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