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  • Writer's pictureJennifer Stewart

Freezer Pickles

My garden is finally in full bloom. So much so that I had to cut back some of the monstrous zucchini growing in it. I can honestly say I’m tired of zucchini here in the Pacific Northwest!!! Im running out of things to do with it. And don’t ever try to give it away to your neighbors or friends up here!!! Because EVERYONE and their mother grows it too!!! My green beans are almost done, and my tomatoes are finally turning RED!! The corn is about ready to be picked and my peppers are just producing yummy colors and sizes. But the one thing that has made me the happiest than any of my veggies this season, is Cucumbers. I am a big pickle person and so are my kids. I love pickling cucumbers and just the same, I love eating pickles. The crunchier the better!!!


My mom has taught me all things canning over the last few years. Every year I get just a little bit better at it and every year I call her and ask the same questions. It's fun to open up my cabinet and see all the mason jars filled with time and love and food. All, of which, I got to grow in my backyard. Its just perfect.


This pickle recipe is my mom’s. Or a longtime friend of hers. Freezer Pickles!!! An easy and yummy pickle recipe that I love to use when I have an abundance of cucumbers. Great for snacking, burger night, or pulled pork night at your house!



An Easy Pickle Recipe with no canning involved
Freezer Pickles

Conservation Pickles or Freezer Pickles

By: Julie. Our childhood neighbor



16 cups of sliced thin not peeled cucumbers.

1 cup sliced thin onions

3 Tbsp salt

2 cups of vinegar

4 cups sugar

1 tsp celery seed

1 tsp turmeric

1 tsp powdered alum

2 Tbsp whole mustard seeds


Mix the Cucumbers, Onions, and Salt in a large bowl. Let sit in fridge for 3 hours. Mix and Stir Often. Drain and Rinse.


In the meantime, combine the Vinegar, Sugar, Celery Seed, Turmeric, Powdered Alum, and Mustard Seeds in a sauce pan. Stir over low heat until sugar is dissolved.


Mix Cucumbers with Vinegar mixture


Place in sterilized mason jars

Keep in refrigerator for several days (1 week is good)


Then freeze!!!



I was never much of a country music girl. Most of my music after I turned 25 became Indie Rock and Folk. Radiohead, Mumford and Sons, Delta Spirit, Ray LaMontagne, Alabama Shakes, The National, HAIM… the list could go on. I loved discovering new artists and seeing them live before they became too big to see in an Arena. Back then I had the time to do all that… Now, here I am, in my 40’s, longing to listen to some good ol’ country music in the backyard of my house. I’ll blame my husband for that. This week’s blog pairing is a fun one!! A newly discovered talent, thanks to the show Yellowstone!! Lainey Wilson, a Louisiana native became known for her striking role and guitar playing on the famous TV show. Her history is incredible, and I am a BIG fan. Her song Live Off is all you need while you pickle in your kitchen with a mild breeze blowing in your window. A perfect summer day. Thank you, Lainey!! For this inspiration.







I think one of my favorite things about country music is the fact that it makes you want to always be in the moment. Most of country music lyrics really exaggerate this feeling of contentment or appreciation of time. And each artist gets personal about it… Personal with their past, present, or future. It’s really beautiful if you think about it. And this summer I’m feeling all the feels about my garden, my time here in the Pacific Northwest, my children, my sister, my neighbors, my husband’s hard working job, and all this time I get to spend canning in my kitchen. It’s a special blessed kind-of feeling… and definitely a country song.




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