Back on August 1st, we made spicy dill pickles and I froze them in glass jars. The whole process made me a little nervous. If it didn’t work, I will have wasted a lot of food, time, and work. Also, our big freezer would be full of broken glass, ruined produce, and vinegar.
I’m very pleased (and relieved) to report that the recipe worked flawlessly. I removed a jar from the freezer yesterday, and it thawed in less than 24 hours. The pickles and onions in the jar are crisp and delicious. In fact, they are less spicy than a container of the same pickles that we did not freeze at all but just kept in the fridge for snacking. I suppose as long as there are peppers in the thawed mix, the pickles will continue to get spicier.
A useful side note: I’ve discovered that the pickles and pickled onions are a crunchy, satisfying, and relatively guilt-free appetite suppressant between meals.
adapted from: http://theyearofgardeningdangerously.com/2013/11/03/day-307-freezer-pickle-success/
