Homemade Freezer Pickles
User Reviews
4.9
Homemade Freezer Pickles
Description
This recipe uses thinly sliced pickling cucumbers, onions, and optional green bell peppers that are first salted to draw out moisture and reduce bitterness. After an hour's rest and rinsing, the vegetables are combined with a pickling liquid made from sugar, apple cider vinegar, mustard seed, and celery seed. The sugar dissolves into the vinegar to create a balanced sweet and acidic brine, which marinates the vegetables in the refrigerator for a full day.
After marination, the pickles are transferred to freezer-safe containers and frozen, preserving their texture and flavor for up to six months. When ready to use, thawed pickles should be consumed within two weeks. This freezing method offers a convenient way to enjoy pickles long-term without traditional canning.
The recipe suggests using pickling cucumbers for best results but notes regular cucumbers may be used. Some prefer to peel cucumbers to avoid skin bitterness, and adding black pepper offers a peppery note. Freezing in smaller containers allows thawing just the needed portion. Various containers such as glass, plastic, or freezer bags are appropriate when leaving headroom for expansion.
Ingredients
- 7 cups pickling cucumber approximately 4 medium sized cucumbers, thinly sliced
- 2 - 3 onion peeled and thinly sliced, yellow or sweet
- 1 - 2 green bell pepper seeded and thinly sliced (optional
- 2 Tbsp kosher salt
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1 Tbsp mustard seed
- 1 Tbsp celery seed
Instructions
- Add cucumbers, onions and green peppers (if using) in a large non-reactive mixing bowl. Sprinkle with kosher salt and stir to combine. Let sit for 1 hour. Transfer mixture to a colander to drain and rinse to remove excess salt.
- Wipe out the same mixing bowl, then add drained and rinsed cucumber mixture back to the bowl.
- In another small mixing bowl, combine sugar, apple cider vinegar, mustard seed and celery seed. Stir together to combine. If the sugar isn't mixing well, add bowl to the microwave (make sure it's microwave-safe!), and heat for 30 seconds or so, until the sugar will dissolve into the vinegar when stirred.
- Pour liquid over the cucumber mixture in the bowl and stir to combine. Cover tightly and refrigerate for 1 full day. Transfer freezer pickles to freezer-safe containers and freeze for up to 6 months.
- To eat: Thaw pickles out in the refrigerator overnight. Once thawed, pickles should be eaten within 2 weeks. Enjoy on their own, on top of a burger, on top of hot dogs, on top of sandwiches, or however you'd like!
Notes
- Pickling cucumbers provide the best texture, but regular cucumbers are acceptable if needed.
- Peeling cucumbers can reduce the cucumber skin bite if preferred.
- Adding black pepper can add a mild peppery flavor to the pickles.
- Freeze pickles in small portions to thaw only the amount needed at a time.
- Use glass, plastic, or freezer bags with about 1/2 inch headspace to accommodate expansion during freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 53g | 18% |
| Protein | 1g | 2% |
| Sodium | 1749mg | 73% |
| Potassium | 197mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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