Isn’t this just the best time in the year for great lunches and light suppers with all the fresh veggies and wonderful fruit available? I cannot get enough of the juicy peaches, green beans, fresh tomatoes and tasty sweet corn. And the list goes on! Just so much abundance right now for fresh salads and good healthy eating.
This past week we were blessed with sweet corn from our neighbors, and we ate to our hearts content. Then we froze a bunch for the coming colder months besides. How sweet it is when people share their “leftover” harvest with those around them. Yesterday we were blessed again with a big bag of cucumbers from friends in Fulda. We had fun picking the long green fruit with them, and admiring their beautiful garden. When we finished, I also was given the following recipe for Deep-Freeze Cucumber Pickles. This recipe has been handed down from friend to friend, and I have permission to share it with you! Dan and I, along with our family, enjoy all kinds of pickles. These are smelling really good tonight in our kitchen, and maybe you want to try them too. Enjoy!!
Deep-Freeze Cucumber Pickles
6 cups cucumbers ( Slice, but don’t peel)
1 cup chopped onions
Mix together and set aside.
2 tsp. pickling salt
2 cups sugar
1 cup white vinegar
1 tsp. celery seed
Bring this to a boil and let cool.
Add the cucumbers and onions to the cooked mixture.
Let sit overnight. Put them in containers and freeze.
These pickles stay crisp although they are frozen.
Hope we can keep enjoying this wonderful bounty from our gardens for at least another month. As long as we are hoping (and praying), that goes for a late freeze too!! That sure would be a blessing for all the area crops. Enjoy this last week of August…..
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