Recipe for Sweet, Cripy Pickle Chips Without Canning

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This is a recipe out of yesterday’s paper for sweet, crispy pickle chips which doesn’t require canning. Will make about three pints (about 24 servings).

Needed: One medium-size mild white onion; two and one-half pounds (about five medium) cucumbers, unpeeled, the fresher the better; two tablespoons salt; two quarts ice cubes; four cups sugar and two cups cider vinegar.

Thinly slice onion. Slice cucumbers about one-eighth inch thick. Mix cucumber and onion slices with salt in large bowl; cover with ice cubes and refrigerate two to three hours.

Drain off water and discard unmelted ice cubes; do not rinse. Pack cucumber and onion slices in freezer containers or freezer jars, filling to within one and one-half inches of top.

In a two-quart pan, combine sugar and vinegar; bring to a boil, stirring, until sugar dissolves. Pour just enough hot syrup over cucumbers to cover. Place lids on containers. Cool, then freeze for at least one week. To thaw, place container in refrigerator for at least eight hours.

-- Ken S. in WC TN (scharabo@aol.com), November 02, 2001

Answers

Ken, Sounds interesting, but with all that freezing, won't the cucumbers get mushy? I may try it with next year's cucumbers and see.

-- Katherine in KY (KyKatherine@Yahoo.com), November 02, 2001.

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