Freezer Cucumber Pickles

Total Time:Prep: 20 min. + freezing

Recipe by Connie Goense

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 22, 2022

When I first started to make these crunchy and satisfying freezer pickles, I wasn't sure if the method 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

Test Kitchen Tip
  • These pickles should be ready to top your favorite burger in about one week.
    • TEST KITCHEN APPROVED

    Freezer Cucumber Pickles

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    Yield:10 pints
    Prep:20 min
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    Ingredients

    • 4 pounds pickling cucumbers, sliced
    • 8 cups thinly sliced onions (about 8 medium)
    • 1/4 cup salt
    • 3/4 cup water
    • 4 cups sugar
    • 2 cups cider vinegar
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    Directions

    1. 1
      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.
    2. 2
      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.
    3. 3
      Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing.
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