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Freezer Cucumber Pickles


  • 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.

Nutrition Facts

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


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
    Dec 31, 1969

    Are these like bread and butter pickles? Just crunchier?

  • arlenetim26
    Dec 31, 1969

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

  • Lynnecooks2108
    Dec 31, 1969

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

  • abby2u
    Dec 31, 1969

    Can these be frozen in glass canning jars?

  • zinastar
    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.

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