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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. Even though these puckery slices can be stored in the freezer, they don't last 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), 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)

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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