Matt's Mom sent us a recipe for freezer pickles to help us use up all the cucumber we've gotten from our CSA (I still had 5 huge ones in the fridge). The nice thing about freezer pickles is Matt will be able to have homemade pickles as a snack long after the cucumbers are out of season. He's been known to eat a jar of my refrigerator pickles in one sitting.
This recipe makes a garlic dill pickle which is something Matt had been asking for as well. The recipe calls for the pickles to be frozen in two 1-quart freezer containers. We decided to use four 2-cup containers so we could just thaw a little at a time when we wanted them. Its a super simple recipe with the only time consuming thing being the slicing. I can't wait to thaw some out & see how they taste. Knowing how good a cook Matt's mom is I bet they'll be great.
5 small cucumbers, washed & thinly sliced (I used 2 big cucumbers)
1 large onion, peeled & thinly sliced
1/2 c vegetable oil
1 1/2 c cider vinegar
1/2 t salt
1/2 c honey
1/2 c water
2 cloves of garlic (crushed)
8 sprigs of fresh dill
Layer the cucumbers & onions in freezer containers. Whisk together the oil, vinegar, salt, honey, water & garlic until well combined. Pour over the cucumbers & onions leaving about 1 inch of headroom (it will expand when it freezes). Top with the sprigs of dill. Cover & freeze.
Update 10/1: Here's how the pickles turned out.