Well, Mom gave me Grandma's recipe for her freezer pickles the other day so I had to make half a batch. Since I had already put up all of the Vidalia Onions, I pulled one of my white onions from the strawberry bed to use. Slicing them thinly for the freezer pickles, I popped a piece into my mouth...just had to see if the experiment worked...Nah! I guess the ol' sulfur in our Midwest soil wins out. The strawberries just didn't seem to do any good. I'll bet the people who make such a claim for interplanting onions with strawberries must already live in an area with less sulfur.
Here is the recipe for the freezer pickles:
Grandma’s Freezer Pickles
2 Qt. thinly sliced cucumbers
2 Tbls. salt
2 medium onions, thinly sliced
Sprinkle salt over the sliced cucumbers and onions. Let set for 30 minutes then drain off salt water.
Syrup-
1 ½ cup sugar
½ cup vinegar
Bring to a boil long enough to melt sugar. Remove from heat and let cool.
Pack cucumbers and onions into four pint jars. Mix 4 tsp. celery seed into syrup then pour into pint jars. Leave some head space to allow for expansion. You can use canning lids and rings or plastic lids. Freeze the pickles and you can eat them the next day if desired. Leave in the freezer until the day you want to eat them.
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