Freezer Pickles

 

I have no review for these yet as they have to sit in the freezer for 3 weeks. Somehow we ended up with loads of cucumbers on the kitchen counter... even though we didn't plant any.  Friendly neighbors! I had to do something with them and I had seen this post on a fellow bloggers site. Hers isn't done yet either but I couldn't wait to see the outcome because these cucumbers were ready to go! I have read on a few sites that these will last for a year in the freezer as well. Here's the recipe I used:

8 cups thinly sliced cucumbers
2 onions, thinly sliced (I only had 1)
2 tb salt (I sprinkled some but I fear my salt shaker is empty so probably nowhere near 2tbsp!)
1 cup white vinegar
3/4 cup sugar

Toss the cucumbers onions and salt together in a large bowl. Cover and let sit for 2 to 3 hours. (Mine probably sat for about 1 hour. I'm not patient!)

Rinse the cucumbers very well. Squeeze handfuls of cucumber to remove excess water.

Put the cucumber/onions into freezer bags or freezer containers. Stir the vinegar and sugar together until the sugar is dissolved, and pour over the cucumber/onions.

Freeze at least 3 weeks before eating. The longer the pickles sit, the sweeter they will be. Thaw in the refrigerator before eating.

 

Happy Mothers Day

We usually go over to my parents on Sunday to watch the Amazing Race. Today being the final episode and also Mothers Day, I put together some appetizers for the occasion.


First, some chili spiced almonds. This recipe was found on some random recipe application I have on my iPhone.

2cups almonds
2tbsp vegetable oil
1 1/2tbsp crushed red pepper flakes
some freshly ground black pepper

Heat the oil in a pan on the stove. Add the pepper flakes and black pepper. Stir for a minute or so. Add the almonds and stir for about 8 minutes until the skin starts to darken and it starts to smell REALLY good. Let them cool before you try to sample them!


Next, just some cucumber rounds I put together with some things we had in the fridge. I peeled a cucumber and cut it into slices. Topped them with a dot of low fat veggie cream cheese. Half of them have a shrimp and dill, the other half - sundried tomatoes and matchstick carrots with paprika. Super easy to make and you could use so many different toppings. Artichoke hearts, smoked salmon, cheese... endless!


Finally, the olive penguins! This recipe was from Jason's cousin who got it from an aunt who got it out of a magazine. I only saw pictures of these little guys and did my best to recreate them. The feet and beak are carrots of course and I put a little line down their middles with cream cheese. The easiest way to do this was to let it soften a bit and then put some in a ziplock bag with the tip cut off. My guys look a little messy... I could have been more careful I suppose but I was worried the olives were drying out! You could also cut the tips off the toothpicks since they do get a little discolored when they're poked through the olive. I left them on because it's easier to pick one up.

MY REVIEW: These all turned out pretty well. I really like making artistic little things like this. I find it relaxing almost... or maybe hypnotizing is a better word. I'm glad they were enjoyed by all.

JASON'S REVIEW: I really liked the penguins because they were cute and they tasted like my favorite food *olives. (You don't say!)

*Jason's favorite food is actually lasagna