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Freezer Cucumber Pickles

 Freezer Cucumber Pickles
When I first started to make these crunchy and satisfying pickles, I wasn't sure if freezing cucumbers would actually work. To my surprise, they come out perfect! Now I make enough to take them to picnics or give as gifts to friends and neighbors. —Connie Goense, Pembroke Pine, Florida
80 ServingsPrep: 20 min. + freezing

Ingredients

  • 4 pounds pickling cucumbers, sliced
  • 8 cups thinly sliced onions (about 8 medium)
  • 1/4 cup salt
  • 3/4 cup water
  • 4 cups sugar
  • 2 cups cider vinegar

Directions

  • Rinse 10 2-cup plastic containers and lids with boiling water. Dry
  • thoroughly. Divide cucumbers, onions, salt and water between two
  • large bowls. Let stand at room temperature 2 hours. Do not drain.
  • Add 2 cups sugar and 1 cup vinegar to each bowl; stir until sugar is
  • dissolved. Transfer to prepared containers, leaving 1-in. headspace
  • for expansion; freeze up to 6 weeks.
  • Thaw pickles in refrigerator 8 hours before using. Serve within 2
  • weeks after thawing. Yield: 10 pints.
Nutritional Facts: 1 serving (1/4 cup) equals 47 calories, trace fat (trace saturated fat), 0 cholesterol, 355 mg sodium, 12 g carbohydrate, trace fiber, trace protein.