Community Pick
Crisp Cucumber Freezer Pickles
"This is a sweet cucumber pickle. These pickles stay crisp for up to a year in the freezer. They are so easy to make and very good. I have just defrosted a bag (pictured here) after 8 months in the freezer and they are still as crisp as the day I made them."
photo by Chef Dee
- Ready In:
- 72hrs 30mins
- Ingredients:
- 8
- Yields:
-
3 Pints
ingredients
- 7 cups thin sliced cucumbers (with peel)
- 1 large sweet onion, medium sliced
- 1⁄2 cup green pepper, thinly sliced
- 1⁄2 cup red sweet pepper, thinly sliced
- 1 tablespoon pickling salt
- 1⁄2 teaspoon celery seed
- 1 cup white vinegar
- 2 cups white sugar
directions
- Combine all the ingredients in a bowl.
- Stir well, cover and refrigerate for 3 days. Stir every day.
- Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container). Freeze Thaw before serving.
Questions & Replies
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Are you sure the nutritional info is correct on the Sodium and carbs?
Reviews
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This is a great recipie! I have been using this same recipie for years. It's hard to believe that the cucumbers stay crisp after they have been in the freezer. For those of you who like creamed cucumbers, just drain a little of the juice off and add salad dressing. Mix and enjoy! (I usually don't let mine set for 72 hours, overnite works just as well) -
Oh sweet/tangy joy!!! I made these replacing the white sugar with 1/2 the amount of Splenda (the carb count scared me to death :) The only problem I see is preparing enough to actually make it to the freezer! I have to taste a few every time I open the fridge. They are wonderful. -
Recipe is very easy to make. My husband loves these and eats them any chance he gets. Only change I made was to reduce the sugar by half. -
I just completed the 3 day freezer pickles and they taste great! Easy as beans to make. Now I have a recipe for my cucumbers out of my garden that just do not get used fast enough!
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Oh so good, I just finished making these, some of them didn't make it to the freezer. I'll sure be making more. I have lots of cucumbers in the garden, Thanks for the recipe
see 35 more reviews
Tweaks
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Different spices. Fennel and Mustard seed.
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Okay, I don't follow recipes, I create my own so with this one I changed things a bit. I had several summer yellow squash that I needed to use. I used the squash instead of the cucumber and a red onion. Didn't have any peppers. Made the brine as directed and put it all in a gallon freezer zip bag that I tossed around when ever I was in the frig. Today is day 3 and there are YUMMY! Update: Day 6 My pickles will be gone tomorrow. None made it to the freezer. Still nice and crisp. a bit pink from the red onion, still YUMMY! A big hit! -
These are amazing! We omit the green and red peppers, then substitute a few grinds of fresh black pepper for the celery seed. We let them cure the full three days, then freeze in small plastic bags as described. Delicious perfection for snacks, on sandwiches, or in salads!!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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