99 cucumbers on the counter, 99 lil cukes, take one down, pickle it round…

Ok, I don’t have 99 cucumbers. I have 67. This is after eating 9 of them between last night and this morning. So tonight, I’m going to try these two freezer pickle recipes:

* Exported from MasterCook *

Crisp Cucumber Freezer Pickles

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Freezer Foods Pickles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 cups thin sliced cucumbers — with peel
1 large sweet onions — medium sliced
1/2 cup green peppers — thinly sliced
1/2 cup red sweet peppers — thinly sliced
1 tablespoon pickling salt
1/2 teaspoon celery seeds
1 cup white vinegar
2 cups white sugar

Combine all the ingredients in a bowl.
Stir well, cover and refrigerate for 3 days. Stir every day. Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container). Freeze. Thaw before serving.

* Exported from MasterCook *


Recipe By :Lynn Thomas
Serving Size : 0 Preparation Time :0:00
Categories : Freezing Pickles/Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups thinly-sliced onion
1 cup cider vinegar
2 cups sugar
1 teaspoon salt
2 teaspoons mustard seeds
1 teaspoon celery seeds
7 cups medium-sliced cucumber slices

Combine cider vinegar, sugar, salt, mustard seeds and celery seeds in a saucepan. Heat, stirring constantly, until sugar is dissolved and the mixture is just at the boiling point. Set aside to cool slightly.

Meanwhile, peel and slice cucumbers and onions and combine in a large, non-reactive bowl. Pour vinegar mixture over cucumber mixture and stir well to coat. Refrigerate about 12 hours and then pack in freezer containers.

They keep for 6 months in the freezer and are good for a week in the fridge once defrosted and so I plan to freeze in relatively small batches. If I had room in my freezer and that much sugar and vinegar on hand (not to mention small freezer bags), I’d do the lot of them this way. I’m going to get creative with the rest. I’m thinking of really finely chopping them, cooking them down soup-base style and using that as my veggie stock for soups that have more umph — I’m not a fan of cold soups of any kind outside of Borscht (which I can handle maybe a couple times a year) and gazpatcho (which I could eat/drink daily). I’ve got 30ish sub-prime specimens going into the compost. Don’t get me wrong, the ones headed for the compost are exceedingly edible specimens and I’ve purchased far more ‘gone’ specimens in the winter at high prices, but you can only handle so many cucumbers at once. When I collected this box, I was expecting the entire thing to be compost-bound — that was the point — and the peppers in there certainly fit that description but the cucumbers were mana when the store expected to sell more of them than they did before the new delivery arrived (and I’ve looked at the new delivery and the firmness, size, look of them is no different from the ones I’ve got here!). I love my corner store.


4 responses to “99 cucumbers on the counter, 99 lil cukes, take one down, pickle it round…”

  1. Lynne says :

    Wow! The recipes sound really good, and like they will keep well. You get pickles and compost, too! Your corner store is super nice!

  2. Coyote says :

    Is there a place to donate the excess veggies from your garden?

    • israeliminx says :

      Coyote — I share extras from the garden (tomatoes, cucumbers, herbs) with 7 of my neighbours who get excited when the bounty comes in. I discovered last year that 3 of my neighbours don’t trust things that don’t come from the store and so after politely accepting the produce, threw them immediately in the trash and one family won’t eat them because I water them etc on Saturdays and they only eat produce that, if any watering or work needs to be done on them on shabbat is done by non-Jews so the sabbath isn’t broken in their production. .

  3. Coyote says :

    No food banks?

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