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.

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 ...

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 ...

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.

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.

Per 1/4 cup asparagus pickles: 19 calories (percent of calories from fat, 4), 1 gram protein, 4 grams carbohydrates, 1 gram total sugars, 1 gram fiber, trace total fat (trace saturated fat), no ...

Ingredients You'll Need White sugar. You can use less if you prefer your pickles less sweet. White vinegar. Use 5% vinegar. You can also use apple cider vinegar. Pickling salt Mustard seed ...

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 ...