Place the eggs, sugar, brown sugar, olive oil, vanilla extract and lemon and lime zests in a large bowl. Whisk until fully combined and pale in color, about two minutes. Fold in the zucchini with a ...

Freezer pickles are a quick and easy answer for preserving cucumbers for long-term storage without the cooking and heat processing involved in canned pickles. Because freezing controls the growth ...

Pack cucumbers into clean (1-pint) canning jars or other freezer containers, leaving 1½-inch headspace. Pour liquid over cucumber mixture, leaving 1-inch headspace. Seal, label and freeze upright.

Heat sugar, white vinegar, celery and mustard seed until all sugar is dissolved; pour over the cucumbers. Let stand for 24 hours. Place in freezer containers and freeze. Makes about 2 quarts pickles.

Cover and refrigerate 24 more hours. Pack pickles in freezer-safe containers. Pour pickle syrup over, leaving a little headspace in each container. Freeze. Will keep in freezer up to 6 months.

Pack in 1-cup freezer containers, leaving 1-inch headspace for expansion during freezing. Freeze two weeks and then thaw as needed 3 to 4 hours in refrigerator. * * Makes 2 pints.

Pineapple, pickles and polarizing toppings: How a crowded freezer aisle is inspiring “stunt pizzas” DiGiorno's newest contentious pizza release speaks to the growing competition in the at-home ...

A long-time favorite, these pickles stay crisp and tasty. FREEZER BREAD & BUTTER PICKLES 7 cups sliced cucumbers 1 cup sliced onion 2 scant tablespoons salt 2 cups sugar 1 ...

Wash and chop the vegetables into the desired shape you would like for pickles. Select fresh or dry flavorings for your pickles. If desired, add up to 2 tablespoons seasonings per pint jar.