We go through a fair number of pickles in this house. For some reason, my son thinks they are a huge treat and hey, I can call it a serving of vegetables, right? I recently received The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More to review and was thrilled to find a selection of refrigerator and freezer pickles. I have always been a bit intimidated by preserving but I can but stuff in the freezer, no problem! So, here is a simple recipe that makes a great accompaniment to a dish that just needs a little something extra. Serve a pork chop on a bed of baby greens topped with these yummy pickled veggies! Have any other suggestions?
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Ginger Garlic Freezer Pickles
Disclaimer: In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received one copy of The Pickled Pantry cookbook in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone. Some of the links in this post may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.