We have been inundated with cucumbers so I have been making “freezer” pickles. I’ve made ‘refrigerator’ pickles before & the recipe called for boiling them. These freezer pickles are a ‘cold’ process. Instead of using a bowl (don’t have enough room for one in the fridge, we’ve been using very large mayo jars (like 64 oz. large) and it seems to work fine - instead of stirring, we just turn the jar over a couple of times every day to remix and makes sure all the pickles have liquid on them. As for the ‘too large’ cukes, I cut them in half lengthwise, take a spoon & scoop the seeds, then slice. We call these “pickle bits” - I like them drained & on a tuna sandwich - sweet/sour/salty crunch is good!
Here is the link to the recipe I’m using - supposedly these will stay crunchy for 8 months. We have put our pickles in smaller (3.5 - 4 cup) containers for freezing, once we move them out of the fridge part of the process. The hard part is getting them to the freezer since they’re so good and we keep snacking! I had to make double batches to fill my jars. I did modify the recipe in two ways - I cut the sugar in half and I left out the peppers .... otherwise, I have followed directions - we’ll see how these hold up in a few months:
http://www.food.com/recipe/crisp-cucumber-freezer-pickles-9458
Thanks for the link that sounds sounds interesting. I might try a few. We really are short of freezer space.
Both refrigerator freezers are chock full with no room left until we eat something.
I processed some corn on the cob and bought a few meats on sale to put in the chest freezer, but I will need most of that space for the beef quarter we have ordered for October.