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Freezer Cucumber Pickles

When I first started to make these crunchy and satisfying freezer pickles, I wasn't sure if the method 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
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    10 pints


  • 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


  • 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.
Test Kitchen Tip
  • These pickles should be ready to top your favorite burger in about one week.
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    Click stars to rate
    Average Rating:
    • jnwoll
      Jul 12, 2018

      Found it to be even better when I used Rice vinegar.

    • Tina
      Apr 11, 2018

      Can you replace the sugar in this recipie with Splenda or Truvia?

    • Iris
      Dec 19, 2017

      Have made these diff times. I use white vinegar, then at times add dill, pickling spice, or garlic.I freeze in sandwich zip bags. I stand them up in a pan to freeze just in case of a leak!

    • 1jenniffer
      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.

    • 2009funnylady
      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

    • Qantette
      Jul 20, 2017

      Are these like bread and butter pickles? Just crunchier?

    • Thetexasdeb
      Jul 17, 2017

      No comment left

    • arlenetim26
      Aug 14, 2016

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

    • Lynnecooks2108
      Jul 21, 2016

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

    • abby2u
      Jul 20, 2016

      Can these be frozen in glass canning jars?