Freezer Pickles
photo by angela.goodson
- Ready In:
- 48hrs 5mins
- Ingredients:
- 7
- Yields:
-
15 pint containers
ingredients
directions
- Combine sliced cucumbers, onions, and salt in large bowl.
- Cover with ice water.
- Cover and place in refrigerator for 48 hours.
- Mix sugar, vinegar, and garlic together in saucepan and bring to boil.
- Let cool.
- Drain cucumber and onion mixture well.
- Pack in freezer containers and pour enough vinegar mixture over top to cover veggies (leave 1-inch space at top of container for expansion).
- Freeze.
- Let thaw before eating.
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Reviews
-
I have been using this recipe for two years. Sorry that I am just now getting around to a review. Obviously they are amazing!! And easy!! And delicious!! And amazing!!! Did I mention amazing? The first several recipes I made exactly as directed. The last couple of times I have sliced up jalapenos to give them a spicy sweet flavor. Simply amazing!! Now every family event we go to, I am asked to bring "the pickles." Thank you for sharing this AMAZING recipe. ;-)<br/><br/>Edit: I forgot to mention that once we eat pickles from a container that I keep the syrup for the next batch. I just stick it back in the freezer until I make the recipe again.
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"