Dahlia
Deeply Rooted
My good friend freezes her pumpkin and makes pies throughout the year! They are the best pumpkin pies ever!
What do You Freeze?
- Thread starter digitS'
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Artichoke Lover
Deeply Rooted
We freeze okra, beans, southern peas, squash, herbs and lots of soups.
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digitS'
Garden Master
Ha!
I see now that I copied the frozen sauerkraut recipe in both a July and an August post. That folks, just amounts to a commitment to making it
.
And, I did make it, several times. I'm happy with it! I made the claim yesterday to DS that it may as well be called "sauerkraut," a very good sauerkraut.
Steve
I see now that I copied the frozen sauerkraut recipe in both a July and an August post. That folks, just amounts to a commitment to making it
.And, I did make it, several times. I'm happy with it! I made the claim yesterday to DS that it may as well be called "sauerkraut," a very good sauerkraut.
Steve
Gardening with Rabbits
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Blackberries, raspberries, elderberries, strawberries, green beans, kale, collards, Swiss chard, bok choy, squash shredded for bread, squash in small chunks for soup, and even slices to fry later. It does not work as good as fresh. I have made freezer pickles. I freeze tomatoes and have made pasta sauce, peppers, asparagus if I get a lot. I have shredded onions and froze and also potatoes for hashbrowns. I have some blanched cabbage frozen and I put in soup.
flowerbug
Garden Master
Ha!
I see now that I copied the frozen sauerkraut recipe in both a July and an August post. That folks, just amounts to a commitment to making it
And, I did make it, several times. I'm happy with it! I made the claim yesterday to DS that it may as well be called "sauerkraut," a very good sauerkraut.
View attachment 39648
Steve
is that your picture?
from your recipe i would call that sweet and sour pickled freezer cabbage.
saurkraut, nope, not sugary or vinegary IMO. still probably delicious though by the looks of things.
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digitS'
Garden Master
It's my picture.
The concoction is more crisp than sauerkraut. Nice and crunchy. It couldn't be much more sour. There might be a sauerkraut recipe that includes peppers, onions and carrots. Adds a lot to it ...
A problem is that it is a time-consuming way to use up cabbage. Way too much cabbage came out of the garden last year. This is not such a good preservation approach but it's tasty.
Steve
The concoction is more crisp than sauerkraut. Nice and crunchy
. It couldn't be much more sour. There might be a sauerkraut recipe that includes peppers, onions and carrots. Adds a lot to it ...A problem is that it is a time-consuming way to use up cabbage. Way too much cabbage came out of the garden last year. This is not such a good preservation approach but it's tasty
.Steve
Niele da Kine
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We freeze bananas - when a stalk of bananas goes off, there's too many to eat at once so we stuff the freezer full. Peel them, lay them out on a tray, once they're frozen then stuff them in a bag. Or just stuff them in a bag and break off chunks when they're wanted.
Take the morning's leftover coffee (if any) and chill in the fridge. When it's cold, put it in the blender, add chunks of frozen bananas, a few ice cubes, a slug of milk, a dash of cocoa powder, cinnamon if desired and blend. Totally tasty and refreshing on a hot summer's day. Plus it gets rid of excess bananas.
Take the morning's leftover coffee (if any) and chill in the fridge. When it's cold, put it in the blender, add chunks of frozen bananas, a few ice cubes, a slug of milk, a dash of cocoa powder, cinnamon if desired and blend. Totally tasty and refreshing on a hot summer's day. Plus it gets rid of excess bananas.
ducks4you
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FYI, MY vinegar based slaw recipe:
1 whole cabbage head
1 large onion
3-4 Large carrots, peeled (unless super fresh from your garden bed, then scrub, instead)
1 cup vegetable or olive oil
1 cup cidar vinegar
1 cup sugar
3-4 tablespoons of dill seed
Shred cabbage, onion and carrots. DD got me this last Christmas--
Mix vegetables thoroughly. Make and add the dressing.
Dressing:
Mix the vegetable oil with the cidar vinegar and sugar, over the stove. Add 3-4 tablespoons of dill seed. Bring to a rapid boil. Pour immediately over vegetables and mix well.
Let cool and store in the refridgerator. As you eat this up and YOU WILL, add the old slaw and leftover dressing to the new batch. Still tastes great.
I like it hot. DH likes it cold. We still both pig on it. When DD's are over, easily 1/2 is eaten up right away.
1 whole cabbage head
1 large onion
3-4 Large carrots, peeled (unless super fresh from your garden bed, then scrub, instead)
1 cup vegetable or olive oil
1 cup cidar vinegar
1 cup sugar
3-4 tablespoons of dill seed
Shred cabbage, onion and carrots. DD got me this last Christmas--
Dressing:
Mix the vegetable oil with the cidar vinegar and sugar, over the stove. Add 3-4 tablespoons of dill seed. Bring to a rapid boil. Pour immediately over vegetables and mix well.
Let cool and store in the refridgerator. As you eat this up and YOU WILL, add the old slaw and leftover dressing to the new batch. Still tastes great.
I like it hot. DH likes it cold. We still both pig on it. When DD's are over, easily 1/2 is eaten up right away.
Artichoke Lover
Deeply Rooted
Thought I’d add that we freeze garlic for long term storage. We but it in just as or before it begins to sprout. It doesn’t seem to affect the flavor but it does get a bit mushy once thawed, still cooks fine though. Very easy to peel. Just cut the root end off and squeeze.
