The past day and a half have been filled with really fun messages – texts, calls, emails, DMs. You all are L-O-V-I-N-G that Crustless Blueberry Pie. Makes me so happy to bring healthy(ish) recipes into the lives of friends and family – a bonus to, you know, whoever is reading out there.
I didn’t anticipate the recipe receiving so much love – I mean, it was like A LOT of people sending me pictures of their pies within…a day. Everyone was wanting to bake a pie on Sunday evening/Monday morning, it was hilarious.
Now, my next question is…when are we going to get this excited about tofu? Because that 30-Minute Thai Green Curry Tofu is REALLY good! 😉
The rage for the pie was fun. THANK YOU! This is what having a food blog is all about. On my afternoon off yesterday, I made a second pie. As I shared, the first one lasted no time at all. It all started with 5 pounds of blueberries…
Similarly, we are DROWNING in cucumbers. Mark’s garden has officially produced 66 cucumbers. The picture of Shea on Saturday when we harvested 9 just that day was so well-loved. People sent gobs of recipes – many of which I’ve already tried versions of and some of which are on the menu this week. You guys ROCK. Thank you!
I also spent Saturday driving cucumbers around to friends. At one of my friends’ houses, I left with homemade bloody mary mix, homemade applesauce, and homemade strawberry jam – only a bonus! Win-win in my book!
With the cucumbers we kept (which has been a lot!), I used quite few (yet without making a dent) in making my friend Jacky’s Cucumber Freezer Pickles. If I didn’t know and trust Jacky, I’d have never made this recipe. FROZEN CUCUMBERS? Pass. Hard no.
You guys, it totally works. They’re SO good. Jacky loves food, I love food. We are to be trusted. Enjoy!
Cucumber Freezer Pickles
Slightly sweet and slightly spicy, these freezer pickles are a great way to enjoy your summer freshness year-round!
- 4 lbs English cucumbers, thinly sliced
- 8 cups thinly sliced onions
- 1/4 cup kosher salt
- 3/4 cup water
- 4 cups sugar
- 1 Tbsp crushed red pepper flakes
- 2 cups apple cider vinegar
- Place sliced cucumber and onion in a LARGE bowl and sprinkle with the salt. Fill bowl with water and allow to sit at room temperature for 2 hours.
- Combine water, sugar, crushed red pepper, and vinegar in a pitcher or large bowl until well-combined and sugar has dissolved some.
- Drain cucumbers and onion; gently pack into each of 10 pint-sized canning jars. Pour an even amount of the vinegar mixture into each jar (it will not be 100% full). Top each jar with water, leaving 1 inch at the top.
- Secure the lids, gently rotate the jars to mix contents and store in the freezer. Thaw in the fridge over 1-2 days before serving.
Recipe from Jax House
You may use larger jars, following the same process.
I find a mandolin sped the slicing along nicely. It's a lot of cucumbers and onions to slice. Watch your fingers on those mandolins!
There is no nutrition information for this recipe because I only publish accurate stats. There's simply no way to know how much sugar and salt are consumed, so...sorry! But, enjoy nonetheless!
Are pickles and pickled goods your thing? Me too!
- Easy Garlic Dill Refrigerator Pickles
- Spicy Pickled Cucumbers and Peppers
- Oven-Fried Pickles
- Copycat Claussen Dill Pickles