Freezer Pickles

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  • 8 cups thinly sliced cucumbers
  • 2 Tablespoons pickling salt
  • 1 large onion, slice
  • 1 1/3 cup sugar
  • 1 cup vinegar (white or cider)
  • 3/4 cup water
  • 1 Tablespoon mixed pickling spices (optional)
  • 1 teaspoon celery seeds
  • 1 teaspoon dry  mustard (optional)


  1. Combine the cucumbers and salt.
  2. Cover with water.
  3. Let stand overnight.
  4. Rinse well and drain.
  5. Add the onion to the cucumbers. (note: I was really happy with the thickness of the cukes sliced by my food processor – which  made the process very quick and easy)
  6. Combine the remaining ingredients in a medium sized saucepan and cook over low heat until the sugar is dissolved.
  7. When the liquid is cool, strain (I chose not to strain it in favor of hopfully letting the spices infuse the vinegar a bit more), then pour over the cucumbers. Place the cucumbers with brine in plastic freezer bags and freeze.
  8. Defrost in the refrigerator for 8 hours or so until thawed before serving.
  9. Enjoy!