Sweet 'n' Tangy Freezer Pickles Recipe

5 1 4
Sweet 'n' Tangy Freezer Pickles Recipe
Sweet 'n' Tangy Freezer Pickles Recipe photo by Taste of Home
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Sweet 'n' Tangy Freezer Pickles Recipe

Read Reviews
5 1 4
Publisher Photo
Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. — Jean Vance Charlotte, North Carolina
Recommended: 22 Pickled Recipes
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 5 min. + freezing
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 5 min. + freezing

Ingredients

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

Directions

In a large glass or stainless steel bowl, toss vegetables with 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate, covered, 8 hours. Drain and rinse; drain well. Return to bowl.
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.
Transfer to freezer containers or canning jars, leaving 1-in. headspace; cool completely. Freeze, covered, up to 6 months.
Thaw in refrigerator before serving. Store thawed pickles in the refrigerator up to 2 weeks. Yield: 32 servings (1/4 cup each)
Originally published as Sweet 'N' Tangy Freezer Pickles in Taste of Home June/July 2001, p39

Nutritional Facts

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

  • 2 pounds pickling cucumbers (about 8 to 10 medium), trimmed and thinly sliced
  • 3 medium onions, thinly sliced
  • 1 large green pepper, chopped
  • 3 tablespoons salt, divided
  • 2 cups sugar
  • 1 cup white vinegar
  • 3 teaspoons celery seed
  1. In a large glass or stainless steel bowl, toss vegetables with 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate, covered, 8 hours. Drain and rinse; drain well. Return to bowl.
  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: 32 servings (1/4 cup each)
Originally published as Sweet 'N' Tangy Freezer Pickles in Taste of Home June/July 2001, p39

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MY REVIEW
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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