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Sweet 'N' Tangy Freezer Pickles Recipe

Sweet 'N' Tangy Freezer Pickles Recipe

Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. A batch of these puckery slices can keep in the freezer for up to 6 weeks—but they never last that long at my house! — Jean Vance Charlotte, North Carolina
TOTAL TIME: Prep: 20 min. + chilling Cook: 5 min. + freezing YIELD:32 servings


  • 2 pounds pickling cucumbers (about 8 to 10 medium), thinly sliced
  • 3 medium onions, thinly sliced
  • 1 large green pepper, chopped
  • 3 tablespoons salt
  • 2 cups sugar
  • 1 cup white vinegar
  • 3 teaspoons celery seed


  • 1. In a large bowl, toss vegetables with 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate, covered, 8 hours. Drain; rinse and drain again.
  • 2. In a saucepan, combine sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir 1 minute. Pour over cucumber mixture; stir to combine.
  • 3. Transfer to freezer containers or canning jars, leaving 1-in. headspace; cool completely. Freeze, covered, up to 6 months.
  • 4. Thaw in refrigerator before serving. Store thawed pickles in the refrigerator up to 2 weeks. Yield: 8 cups.

Nutritional Facts

1/4 cup: 58 calories, 0 fat (0 saturated fat), 0 cholesterol, 223mg sodium, 14g carbohydrate (14g sugars, 0 fiber), 0 protein.

Reviews for Sweet 'N' Tangy Freezer Pickles

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Aljesbob User ID: 58669 88603
Reviewed Dec. 7, 2010

"I am not a sweet and sour fan but I liked these and my family LOVED them!!"

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