Grandma Harter's Refrigerator/Freezer Pickles

7 Cups unpeeled, sliced cucumbers. (I like them them thin)
1 medium while onion sliced
2 Tablespoons canning salt. (Doesn't have any anti-caking agents in it)
2 cups white sugar
1 cup cider vinegar
1 teaspoon celery seed.

Cover the sliced cucumbers, onions and salt with water. Allow to stand over night in a cool place. The Refrigerator works fine. Not sure what Grandma did.

The next day, drain them well but don't rinse.
Pack them into freezable containers leaving one inch from the top to allow the liquid to expand.

Mix the sugar vinegar and celery seed thoroughly but don't cook. It will take a while to let the sugar dissolve without heat. I have used agave nectar or inverted sugar syrups from cub. There is a slight difference, but if you are in a hurry... I did a 1 to 1 ratio. 1 cups sugar = 1 cup syrup.

Pour over the cucumbers with that one inch left at the top.

Freeze them.  Grandma said on the card, "They will be ready to use in a couple weeks and will keep all winter.

I froze the first batch and could not wait two weeks, so I thawed them after a couple days. I'm not sure how Grandma came up with two weeks. I know she often had large quantities so freezing made sense. I have let them set in the refrigerator for a week and ate them gradually.  They get better every day.

Dill Pickle Lovers Pasta Salad

From: Www.spendwithpennies.com

Author: Holly N.

Serves: 8 side servings

Ingredients

• ½ lb dry shell pasta (about 3 cups)
• ¾ cup sliced pickles
• ⅔ cup cheddar cheese, diced
• 3 tablespoons finely diced white onion
• 2 tablespoons fresh dill
• ½ cup pickle juice

Dressing

• ⅔ cup mayonnaise
• ⅓ cup sour cream
• ⅛ tsp cayenne pepper
• 4 tablespoons pickle juice
• salt & pepper to taste

Instructions

Boil pasta al dente according to package directions. Run under cold water to stop cooking.

Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.

Combine all dressing ingredients in a small bowl and mix well.

Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Creamy Dill Pickle Chicken with Bacon

From: Www.spendwithpennies.com

Author: Nagi @ RecipeTin Eats for Spend With Pennies

Serves: 4

Ingredients

• 1 tbsp oil
• 5 oz bacon, chopped
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 lb chicken thigh fillets, boneless and skinless, cut into bite size pieces
• 1¼ cups chicken broth
• 2 oz cream cheese
• ½ cup light sour cream (or full fat)
• ¼ cup finely grated parmesan cheese
• ½ - ¾ cup dill pickle, chopped, plus more to serve
• Scallions, finely chopped, for garnish

Instructions

Heat oil in a skillet over high heat. Add bacon and cook until golden. Remove with a slotted spoon onto a paper towel lined plate.

If your skillet is looking dry, add a tiny bit of oil.

Reduce heat to medium high. Add onion and garlic, cook for 5 minutes or until golden and translucent.

Add chicken and cook until light golden and just cooked through - about 6 minutes.

Add chicken broth. Once it simmers, add the cream cheese. Use your spatula to break it up into bits so it melts into the liquid.

Add parmesan cheese and sour cream and stir through. Cook sauce for 3 - 5 minutes or until thickened. Season with salt and pepper to taste.

Stir through dill pickle and bacon. Serve over mashed potato, sprinkled with scallions and slices of dill pickle if desired.