Freezing marinated crisp, firm veggies is a quick, tasty way to preserve veggies like cucumbers, peppers, carrots, and cabbage. Once thawed, they can be kept in the fridge for a few days.
Sweet Freezer Pickles with Dill
Servings
Ingredients
- 2½ pound cucumbers cut into rounds or slices
- 3 tablespoon pickling or kosher salt
- 5 garlic cloves minced
- ⅓ cup minced fresh dill
- 1 teaspoon whole dill seeds
- 1 cup chopped or sliced red pepper optional
- 1½ cup sugar
- 1½ cup cider vinegar
Instructions
- In a large bowl, toss the cucumber slices with the salt. Let the cucumbers stand for about 2 hours to release moisture and drain.
- In another bowl, combine the salted cucumbers, garlic cloves, dill and dill seeds, chopped red pepper, sugar, and vinegar. Refrigerate the mixture for a few hours so the cucumbers have a chance to absorb the flavors of the brine.
- Remove the bowl from the fridge. Pour the cucumbers and brine in freezer bags or containers and store in the freezer. Thaw the pickles for about 8 hours in the fridge before serving.
So it turns out Debbie, that we didn’t do anything wrong, that is what happens to radishes. If you want something similar without the color issues use baby turnips.
I had the same problem Debbie, glad it wasn’t just me, will see if I can find out.
So, when this issue came out I ran to the farmers market and bought asparagus, radishes and lots and lots of cucumers! My only problem was the radishes, they ‘bled the red’ so the liquid was pink and the radishes were white. Any idea on what went wrong?