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 ...

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.

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 ...

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.

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 ...

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.

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.

By ALICE P. CLARK | For the La Crosse Tribune Dec 16, 2012 Dec 16, 2012Updated Dec 16, 2012 0 ...

Freezer Pickles Small cucumbers, cleaned well and dried with paper towel 1 large onion, sliced thin 2 tablespoons (approximately) salt 1 1/2 cups granulated sugar 1/2 cup white vinegar ...

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 ...