Easy Freezer Pickles Recipe (2024)

These easy, sweet and tart pickles are preserved in your freezer. Enjoy garden fresh pickles without the canning or processing with this easy freezer pickles recipe!

‘Tis the season! Pickling cucumbers are ripening all over the United States. This easy freezer pickles recipe is a fantastic alternative to canning pickles. You can store these easy freezer pickles in your freezer for 6 months (up to a year). By adjusting the amount of sugar in the recipe, you can make your pickles sweeter or tarter. The less sugar you add, the more pucker-worthy your pickles. The more sugar, the more bread-and-butter type of pickle you will produce.

I want to caution you about making a brine in a metal bowl: do not do it. Use plastic (a food grade bucket works well), glass or ceramic container with a lid for best results.

You will read many, many, many freezer pickle recipes online. As long as they contain salt (kosher or sea salt, not regular iodized salt) and vinegar and allow for bringing time, you should get freezer pickles. Be cautious about how long the pickles will last once defrosted, however. Two – three weeks is the maximum you should keep defrosted freezer pickles. I suggest you freeze these freezer pickles for several days to a week before using.

Note:

This recipe yields about 4 quarts.

● To print the Easy Freezer Pickles recipe, click here.

Easy Freezer Pickles Ingredients:

● 16 (generous) cups Pickling Cucumbers, thinly sliced
● 2 medium White Onions, thinly sliced
● 8 TBSP Kosher Salt
● 5-8 cups White Sugar (depends on how sweet you would like these)
● 4 cups White, Distilled Vinegar
● 2 TBSP Celery Seed
● 2 TBSP Mustard Seed
● 2 TBSP Dry Dill
● Fresh Dill Sprigs (optional)

Easy Freezer Pickles Mise en Place:

● Mandolines (or knife and cutting board, but you want these uniform in thickness)
● Food Grade Bucket with lid (or container)
● Bowls
● Long Spoon
● Measuring Cup
● Measuring Spoons
● Freezer Safe Containers

Easy Freezer Pickles Directions:

● Thoroughly was your pickles. Scrub the ends to remove all dirt. Dry the pickles.

● Thinly slice your cucumbers and onions. A mandoline is great for this!

● Allow for a generous 16 cups of sliced pickles.

● Combine cucumbers, onions, salt, celery seed, mustard seed and dry dill in a food grade
container. Mix well.

● Add white sugar, mix well.
● Add vinegar, mix well.

● Cover and refrigerate overnight (24 hours).

● Remove food grade bucket from the refrigerator, and place brined pickles in freezer grade.
plastic containers, leaving 1/2″ of head room. Tongs work well to remove the pickles from the
bucket.

● Top with brine mixture.

● Clean off rims of containers.

● Cover, label and place in freezer. Freeze for at least 3 days before eating
● Thaw for 30 minutes before serving.
● These will last in your freezer for 6 months. Once thawed they will only last a few weeks in
your refrigerator, so consume quickly!

Want try try different cucumber recipes? You might enough these:

● Creamy Cucumber Salad Recipe – Grandma’s old fashion Creamy Cucumber Salad Recipe. Super easy to make, this is a delicious blend of cucumbers and onions in a sweet, creamy sauce is the perfect cucumber salad recipe!

● Cucumber Caprese Salad Recipe – A beautiful and delicious take on a traditional Caprese Salad, this Cucumber Caprese Salad Recipe is a perfect side dish with steak, burgers, turkey legs, barbecue chicken and more! Easy to make, this Cucumber Caprese Salad recipe is loaded with sweet, fresh vegetables. Try it today!

● Four Color Caprese Salad Recipe A lovely, crunchy, tasty take on a traditional Caprese Salad, this Four Color Caprese Salad Recipe is a wonderful side dish with seafood, chicken, pork and more!

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