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Freezer Pickles

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“Sweet, yet tangy, full of flavor...this recipe just screams SUMMER to me! We make these every summer, and usually have enough to last us through the winter (this recipe makes a lot). This year, we didn't quite make it, so I can't wait to make a batch when the cukes are ready!!These are also great to have on hand when you get invited to a BBQ/party and have no time to cook something (got me out of quite a few pinches;) Using a mandolin makes the slicing much easier, and gets the slices thinner than cutting by hand.”
READY IN:
48hrs 5mins
YIELD:
15 pint containers
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sliced cucumbers, onions, and salt in large bowl.
  2. Cover with ice water.
  3. Cover and place in refrigerator for 48 hours.
  4. Mix sugar, vinegar, and garlic together in saucepan and bring to boil.
  5. Let cool.
  6. Drain cucumber and onion mixture well.
  7. Pack in freezer containers and pour enough vinegar mixture over top to cover veggies (leave 1-inch space at top of container for expansion).
  8. Freeze.
  9. Let thaw before eating.

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