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Canning is something I've managed to grow up without learning about (among many, many other things), and what little I do know: hot stove, fancy equipment, sterilizing stuff, the possibility of accidentally contamination, botulism, germs, bacteria, *gasp* poison!

Well, its all just a little too much for me and my overactive imagination to handle. However! Recently I learned that you can make FREEZER PICKLES, which do not require any fancy tools or skills or involve any risk of *gasp* poison!

We got a recipe for sweet "Icicle Pickles" from Mr. Pants' grandfather which didn't require any fancy canning equipment or knowledge (glee!) - its just like making freezer jam, you mix all your ingredients raw, fill your jars and pop em in the freezer. Once they're frozen solid, you can take a jar out to thaw in the fridge and eat. We made two batches and they both turned out really well, its a pretty foolproof recipe.

Icicle Pickles

1. Prepare your jars and lids before you start.

2. Slice up the cucumber and onions, sprinkle with the salt. I used a mandoline to do this, its way faster. Let sit for 3 hours, then drain and rinse under cold water.

3. Add the celery and mustard seed and toss until well mixed. Pack loosely into jars, be sure to leave at least an inch of headspace at the top*.

4. In a separate non-metallic bowl, mix the sugar into the vinegar (DO NOT HEAT!). Add the liquid to your jars, poke a non-metallic utensil in around the inside of the jars to let any trapped air escape. Again - be sure that you're leaving a good amount of headspace at the top of your jars**.

5. Screw on your lids, and put your jars into the freezer. I put all my jars inside grocery bags before placing them in the freezer just in case, but none of my jars burst.

* Frozen liquid + no space = picking shards of glass out of your freezer.

** I discovered this after I put a bottle of beer in the freezer and forgot about it. A most fantastic surprise indeed.