Recipes: Bungalow Chef’s Freezer Dill Pickles

• Prep Time:4 Hours
• Serves:8

 

Tagged:
bungalow chef, dill pickles, food channel, freezer food, mike mech, pickling,

This recipe is right out of the freezer-happy 1970s. I don’t know about your family, but we had one of those large chest freezers in the basement--a Sears model. I swear it was the size of the family American Motors Ambassador Station Wagon! It held everything garden-grown you could imagine.

Cucumbers and pickles are still being harvested at an amazing rate, and the finished product is great as a thaw-and-serve side dish for any meal, and great for picnics as well. Once thawed and well-drained, they are fantastic as a topping for hot dogs and burgers.

Besides the slicing and cutting of the vegetables, this recipe is a great “Cooking School“ project for the young ones in the household.

 

Click here to watch Mike Mech walk through the recipe in more detail.

 

Foodie Byte

Ingredients

1 pound of cucumbers, or pickles, sliced 1/8-in. thin with skin ( I use a kitchen mandoline).
3/4 lb. of yellow onions, peeled and sliced 1/8"-in. thin
1 clove of garlic, minced
3 tablespoons kosher salt
2 tablespoons water
3/4 cup granulated sugar
1/4 cup Heinz cider vinegar
1 tablespoon fresh dill weed, finely chopped

Preparation

Mix the sliced cucumbers or pickles, garlic, onions, salt, and water in a large 3-quart non-metallic bowl.
Let marinate for 2-3 hours.
Drain well (squeeze out as much liquid as possible), but do not rinse.
Add the vegetables back to the original bowl, then add the sugar, cider vinegar, and dill weed.
Stir well until all the sugar is dissolved.
Pack in plastic freezer containers, leaving one-inch of room at the top for expansion during the freezing process.
Seal the containers well then label and date.
Freeze them until needed, and always defrost under refrigeration.

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