Bread and Butter Freezer Pickles
from Family FeaturesMakes: 3/4 pound
Takes: 15 minutes, plus standing time
Keeps: 6 months
2 large cucumbers
2 shallots
1/2 green pepper (optional)
1 - 2 teaspoons sea salt
1/2 cup cider or wine vinegar
3 - 5 tablespoons granulated sugar
A good pinch of ground turmeric and celery or dill seeds, or 1/2 - 1 teaspoon yellow mustard seeds.
Scrub and slice cucumbers thinly. Slice shallot into wafer thin slices, and finely chop green pepper (if using).
Put vegetables in a large bowl; sprinkle salt over the top. Mix well and leave for 2 hours to draw out the moisture.
Transfer vegetables to a colander; rinse in cold water and drain well, pressing down lightly to squeeze out moisture. Then put into a clean, dry bowl.
Transfer to clean portion-sized freezer-safe containers, leaving a 1/2-inch space at the top. Seal, label and freeze.
To use, thaw overnight in the fridge, then keep refrigerated and use within one week.
