Freezer Cucumber Pickles Recipe

5 13 10
Freezer Cucumber Pickles Recipe
Freezer Cucumber Pickles Recipe photo by Taste of Home
Publisher Photo

Freezer Cucumber Pickles Recipe

Read Reviews
5 13 10
Publisher Photo
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 came out perfect! Now I make enough to take them to picnics or give as gifts to friends and neighbors. —Connie Goense, Pembroke Pine, Florida
MAKES:
80 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
80 servings
TOTAL TIME:
Prep: 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 ten 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 months.
Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing. Yield: 10 pints.
Test Kitchen Tip
  • These pickles should be ready to top your favorite burger in about one week.
  • Originally published as Freezer Cucumber Pickles in Taste of Home June/July 1995, p39

    Nutritional Facts

    1/4 cup: 47 calories, 0 fat (0 saturated fat), 0 cholesterol, 355mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 0 protein.

    • 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
    1. Rinse ten 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.
    2. 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 months.
    3. Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing. Yield: 10 pints.
    Test Kitchen Tip
  • These pickles should be ready to top your favorite burger in about one week.
  • Originally published as Freezer Cucumber Pickles in Taste of Home June/July 1995, p39

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    Reviews forFreezer Cucumber Pickles

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    MY REVIEW
    1jenniffer User ID: 3449969 272004
    Reviewed Aug. 20, 2017

    "These we crunchy and tasted good but looked like they were wilted. I rated it 4 stars because the way the directions read it caused the containers to taste inconsistent . Some were too sweet. I tried another batch but disolved the sugar in the vinegar by slowly heating it in a saucepan . I let it cool while the cucumbers sat in the salt. My containers came out consistent this time."

    MY REVIEW
    2009funnylady User ID: 5396623 269851
    Reviewed Jul. 23, 2017

    "I have made them for a couple of years and they are delicious. The only thing is I added 1/2 tsp Cream of Tarter to maintain the color"

    MY REVIEW
    Qantette User ID: 6203431 269749
    Reviewed Jul. 20, 2017

    "Are these like bread and butter pickles? Just crunchier?"

    MY REVIEW
    arlenetim26 User ID: 6957141 252660
    Reviewed Aug. 14, 2016

    "How long do these pickles have to stay in freezer before they are ready to eat?"

    MY REVIEW
    Lynnecooks2108 User ID: 5965755 251691
    Reviewed Jul. 21, 2016

    "Has anyone tried this by omitting the sugar and adding dill?"

    MY REVIEW
    abby2u User ID: 8080097 250654
    Reviewed Jul. 20, 2016

    "Can these be frozen in glass canning jars?"

    MY REVIEW
    zinastar User ID: 2687177 250433
    Reviewed Jul. 14, 2016

    "Just for the record , the recipe does not say anything about being best if used in 6 weeks of freezing... It says 6 MONTHS.;

    and then after they are thawed to use them within 2 weeks !
    It is a good recipe. Fast and very easy to make."

    MY REVIEW
    angela32 User ID: 3084463 249983
    Reviewed Jul. 1, 2016

    "I didn't personally make these, but a friend did. They are incredible. She is nervous when it comes to canning, so this was perfect for her. She did the recipe exactly as it's stated."

    MY REVIEW
    LarryJo User ID: 336460 231887
    Reviewed Aug. 27, 2015 Edited Sep. 14, 2015

    "I was skeptical when I first saw this recipe, but decided to give it a try. They are soooo good!!!! Crispy and full of flavor!!! I didn't divide anything, just used big bowls. Yes, you can keep them in the freezer longer than 6 weeks, but they won't last that long."

    MY REVIEW
    freddao User ID: 7801725 1268
    Reviewed Jun. 21, 2014

    "5 stars for taste but the recipe "as is" only does about 5-6 pints. All in all a good freezer pickle."

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