Summer Food preserving ~ Easy Food preservation ~ Freezer Pickles Recipe ~ Peach Slush Recipe

Here is a short video showing you how I go about preserving cucumbers and zucchini. I also make peach slush for the freezer. Enjoy. 😊
RECIPES:

FREEZER PICKLES:
6 cups sliced cucumbers
1 cup thinly sliced onions
1 cup vinegar
2 cups white sugar (I use less)
2 Tablespoon salt
1 teaspoon celery seed
Mix vinegar, sugar, salt, and celery seed in a saucepan and heat to melt the sugar. Add this mixture to the cucumbers and onions. Stir thoroughly. These keep for weeks in the refrigerator. You can also put them in containers and freeze them.

CUCUMBER SALAD:
sliced cucumbers
thinly sliced onions
Make a sauce of salad dressing, sugar, and milk. I guess on the amounts of these but approximately 1 cup of salad dressing, 2 tablespoons cane sugar, and enough milk to get it to the desired consistency. I mix the salad dressing and sugar thoroughly before adding the milk.

PEACH SLUSH:
8 cups white grape peach juice
2 cups white sugar
Heat until dissolved.
Mix peaches, pineapples, and blueberries together and add the syrup. Put in containers and freeze.
In the video, I made a double batch of syrup. I used a half bushel of peaches, four pineapples, and approximately 2 quarts of blueberries. I ended up only using 3/4 of the syrup. You can add more syrup if you wish.

COTTAGE LINKS:

IF YOU'RE IN THE AREA, MY HOMEMADE SOAP IS SOLD HERE:
ADDIE'S
3092 COUNTY ROAD 135
MILLERSBURG, OH 44654

SOME OF MY REPURPOSED ITEMS ARE HERE:
Walnut Creek Antique Mall
4872 McKinley Place Dr.
Walnut Creek, OH 44687

MY P.O. BOX ADDRESS:
White Cottage Company
P.O. Box 403
Berlin, OH 44610

[suitejayne]

Mary, the thing I love most is your authenticity. My favorite line in this video is you referring to using the cool whip containers to freeze the slush in and you say "nothing is going to be real pretty here, but it'll do." So many "influencers" would have gone and bought all new matching containers just for show or aesthetic. I appreciate how your values come through in everything you do. Hardwork and using what you have are incredibly important. I am a former Family and Consumer Science a.k.a. Home Ec teacher and I like all the homemaking skills you are keeping alive. Some may think it's old-fashioned but I'm only 38 and I know a lot of young people who appreciate learning these skills. You are always real and you share your life unapologetically. Thank you for another wonderful video!

[TheRayjane]

In this fast paced world, I love watching you Mary. Your home and property are so comforting and relaxing. I like that you show us all the wonderful things you make. This fast food world, where some people order takeout ....it’s nice to see old fashion values of being a homemaker

[kmarch]

I've been canning and freezing for a month now. I've processed at least forty pounds of tomatoes. We also had squash, zucchini, jalapeño pepper, banana pepper, okra, and cantaloupe. I'm finished now until apples, pears and muscadines are ripe.

[ManalsBites]

Always excited to see an unexpected video❤… Speaking of what to do with zucchini, we in the Middle East (from Jordan here) eat a lot of zucchini…it’s a smaller variety and lighter green in color…we stuff it with a mixture of rice, meat and spices and cook it in a delicious tomato sauce or with stuffed vine leaves, or stuff it with cooked ground meat and spices, fry it and cook it a wonderful yogurt sauce (it’s served with rice on the side). In addition to using it in salads, and appetizers during the season. We also put it with a medley of veggies and freeze for vegetables soup in the winter. I do zucchini gratin, brownies, omelette, and zucchini soup. Always enjoying your videos 🙏

[marykaren]

Last summer my nephew took some zucchini and sliced them lengthwise (like sandwich stacker pickles) and pickled them. Oh my they were delicious!! Nice and crunchy just like dill pickles.

[blk]

Here's what I do with extra large zucchinis. See recipes below for Mock Apple Crisp and Lemon Sour Cream Pie (using zucchini because they don't really have a flavor of their own, but take on the flavor of whatever you use them in).

Delicious Mock Apple Crisp

Crumble Crust:
1 cup all purpose flour
1 cup old fashioned oats
1 cup packed brown sugar
1/4 tsp salt
1 teaspoon cinnamon
1/2 cup (1 stick) butter, melted
Filling:
7 to 8 cups raw zucchini, peeled and cut into bite-sized pieces (seeds and mushy center section removed)*
1/2 cup fresh lemon juice
1 cup sugar
1 Tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Directions
Preheat oven to 350 degrees. Grease a 3-qt rectangular baking dish with butter or cooking spray and set aside.
In a bowl, mix crumble crust ingredients together until crumbly. Using half the crumble crust, line the bottom of the baking dish. Set the other half aside to use as topping.
Place zucchini pieces into a bowl and pour lemon juice on top. Stir to coat all pieces with juice.
Mix sugar, flour and spices together in a separate bowl.
Combine sugar mixture with zucchini and pour into the baking dish that has been lined with crumble crust.
Top zucchini mixture with the remaining crumble crust and bake for 1 hour, until zucchini is tender. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

*huge zucchini works the best because there is more flesh

Lemon Sour Cream Pie

Ingredients
2 cups raw zucchini, peeled and diced (seeds and mushy center section removed)*
1 1/3 cups Tropicana Orange Juice (not from concentrate), divided
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/3 cup honey or Agave
½ teaspoon salt
1/3 cup corn starch
1/2 cup sour cream (or non-dairy sour cream)
1 baked pie crust or graham cracker crust

Directions
Mix cornstarch with 2/3 cup orange juice and set aside.
In a blender put remaining orange juice and the zucchini. Blend until smooth.
Add lemon juice, lemon zest, honey and salt while still blending.
Pour into a saucepan and heat to boiling.
Add cornstarch mixture and stir continually until mixture thickens.
Remove from heat, and set aside for 30 minutes to cool slightly.
Fold in sour cream.
Pour into pie crust and cool in the refrigerator overnight or for at least 4 hours.
Spread a layer of non-dairy whipped topping on top and drizzle with a small amount of honey for color.

*Huge zucchini work best because they have lots more usable flesh.

[chanaheszter]

We had neighbors who were new to gardening. They left the zucchini on the vines until they were like baseball bats, very excited to get so much. Then they realized they couldnt even begin to use it all! The next family that moved in picked some of the zucchini blossoms and deep-fried them in batter. Very tender and tasty, solved the overabundance issue deliciously.

[mariareyesrosado]

Looks delicious. You preparing food (wise) to be stored for winter, remind me of the Ants ❤

[marylenhastings]

Liked watching the king cutter working! The peach fruit slushy looks delish! Thanks for sharing!

[peterwhite]

Mary, those are great recipes. It feels so good to know your food is from your farm to the table. I have a dishwasher, but I don't use it. As there are just two of us, I wash all of my dishes by hand. I can't go to bed with dirty dishes in the sink. That is one of my pet peeves.❤

[robynw]

Fascinating watching someone who enjoys both gardening and cooking. I don't, so it always amazes me how much trouble people go to to create food. I don't have a dishwasher either and all those dishes puts me off cooking.

[debbiefletcher]

I’ve been without a freezer for a few years now and really have been craving and missing it. There’s nothing like preparing and either freezing or canning your own food. Thank you Mary for sharing with us.

[lorawilkens]

I found a king Kutter at the thrift store for $10.00!!! So excited!

[rebelm]

I always add zucchini to dish base like spaghetti sauce, lasagna, Italian sausage pasta, chili, stuffed peppers, taco sauce because it takes on any flavor & I can get an extra vegetable serving in without the kids knowing that “green stuff” is even in there😉. Can’t wait to try the fruit slushy. Looks yummy!

[blendedwithmadonnadevlin]

I watched this as I snapped beans and waited for my raspberry juice to drain so I can make jelly. I love preserving our garden for my family.

[wilmawagler]

I’m glad you have a garden again. I love gardening, canning and freezing too.

[karenkristianson]

I’ve made the pickles for years but did not know they could be frozen!! Thanks for the tip!!

[sarabrunsvold]

In these days, this is not only fun but smart. It all looked delicious! God bless.

[nancyloomis]

I recently made a salad with corn, (raw kernels scraped off the cob, ) tomato and zucchini salad, with light simple dressing. It was delicious! We live in the city and don’t have much of a garden, so I bought my ingredients, except the zucchini (and my tomatoes got off to a slow start this year.) But it’s TRUE, there’s nothing like the taste and nutrition of veggies grown in your own garden. And isn’t it great, almost everyone can grow their own veggies…even if it’s just greens and container-size tomatoes 🍅 almost anywhere they live!

[mawpatti]

Thank you so much can't wait to make those recipes...my little family will be so happy!! I just love your food videos, garden and yard ones as well....oh heck I LOVE ALL YOUR VIDEOS!!! 🙂