Freezer Cucumber Pickles Recipe
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
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 80
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3/4 cup water
- 2 cups cider vinegar
- 4 cups sugar
- 1/4 cup salt
- 4 pounds pickling cucumbers sliced
- 8 cups thinly sliced onions (about 8 medium)
- Carbohydrate 0.848273651592229 g
- Cholesterol 0 mg
- Fat 0.025273580350937 g
- Fiber 0.116048092507617 g
- Protein 0.148512520253147 g
- Saturated Fat 0.00848945884528167 g
- Serving Size 1 1 serving (34g)
- Sodium 2791.2224587242 mg
- Sugar 0.732225559084613 g
- Trans Fat 0.00817866266004024 g
- Calories 4 calories
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. Originally published as Freezer Cucumber Pickles in Taste of Home June/July 1995, p39
