Freezer Cucumber Pickles Food

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EASY FREEZER PICKLES



Easy Freezer Pickles image

Relates Lucile Johnson of Red Oak, Iowa, "These crisp, no-cook pickle slices are so simple to fix."

Provided by Taste of Home

Time 15m

Yield 6 pints.

Number Of Ingredients 8

8 pounds cucumbers, thinly sliced
1 cup thinly sliced onion
3 tablespoons salt
4 cups sugar
2 cups white vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon mustard seed

Steps:

  • In a large container, combine cucumbers, onion and salt. Let stand for 3 hours, stirring occasionally. , In a bowl, combine the remaining ingredients; let stand for 2-3 hours, stirring often. , Drain and rinse the cucumber mixture; add sugar mixture and stir well. Pack into 1-pt. freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks. Thaw before serving.

Nutrition Facts :

CRISP CUCUMBER FREEZER PICKLES



Crisp Cucumber Freezer Pickles image

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.

Provided by Bergy

Categories     Vegetable

Time P3DT30m

Yield 3 Pints

Number Of Ingredients 8

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

Steps:

  • 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.

FREEZER CUCUMBER PICKLES



Freezer Cucumber Pickles image

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

Provided by Taste of Home

Time 20m

Yield 10 pints.

Number Of Ingredients 6

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

Steps:

  • 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., 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., Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing.

Nutrition Facts :

FREEZER DILL PICKLES



Freezer Dill Pickles image

Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your back pocket in the months to come.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h10m

Yield Makes 1 quart

Number Of Ingredients 7

1 pound cucumbers, sliced 1/8 inch thick (3 1/2 cups)
1/2 sweet onion, quartered crosswise and thinly sliced (1 cup)
1/2 cup sugar
1/2 cup distilled white vinegar
Kosher salt
1/4 cup dill sprigs
1 tablespoon mustard seeds

Steps:

  • Place cucumbers and onion in a medium heatproof bowl.
  • In a small saucepan, combine sugar, vinegar, 1 tablespoon salt, and 1/4 cup water. Bring to a boil, stirring just until sugar dissolves. Pour over cucumber mixture; let cool completely, 1 hour. Let stand 1 hour more, then stir in dill and mustard seeds.
  • Divide among two pint-size glass jars; freeze at least 1 week and up to 6 months.

FREEZER CUCUMBER PICKLES



Freezer Cucumber Pickles image

Found this recipe in an old issue of Taste of Home(1995). My Grandmother loves these pickles, she asks me to make them for her about once a year. (Prep time includes 2 hours standing time).

Provided by Kim D.

Categories     Low Protein

Time 2h10m

Yield 10 pints

Number Of Ingredients 6

4 lbs pickling cucumbers, sliced
8 cups thinly sliced onions
1/4 cup salt
3/4 cup water
4 cups sugar
2 cups cider vinegar

Steps:

  • Combine cucumbers, onions, salt and water in a very large bowls (or divide evenly into 2 bowls).
  • Let stand at room temperature for 2 hours.
  • Add sugar and vinegar; stir until sugar dissolves.
  • Pack in 1-pint freezer containers, leaving 1-inch headspace.
  • Cover and freeze up to 6 weeks.
  • Thaw at room temperature for 4 hours before serving.

Nutrition Facts : Calories 400.6, Fat 0.3, SaturatedFat 0.1, Sodium 2839.6, Carbohydrate 100, Fiber 2.7, Sugar 88.6, Protein 2.4

FREEZER DILL PICKLES



Freezer Dill Pickles image

Freezer Dill Pickles 1 pound cucumbers, sliced 1/8" thick 3/4 pound yellow onions, sliced 1/8" thick 4 tablespoons salt 2 tablespoons water 1 cup sugar 1/2 cup cider vinegar 1 tablespoon dried dill weed Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours. Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, cider vinegar and dill weed. Stir occasionally until sugar completely dissolves and liquid covers vegetables. Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze. Defrost in refrigerator or at room temperature. Hope this helps. Good luck!

Provided by mommyone

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb cucumber, sliced 1/8-inch thick
3/4 lb yellow onion, sliced 1/8-inch thick
4 tablespoons salt
2 tablespoons water
1 cup sugar
1/2 cup cider vinegar
1 tablespoon dried dill weed

Steps:

  • Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours.
  • Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, cider vinegar and dill weed. Stir occasionally until sugar completely dissolves and liquid covers vegetables.
  • Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze.
  • Defrost in refrigerator or at room temperature.
  • Hope this helps. Good luck!

Nutrition Facts : Calories 254.5, Fat 0.2, SaturatedFat 0.1, Sodium 6984.5, Carbohydrate 63.4, Fiber 1.9, Sugar 55.6, Protein 1.7

FREEZER CUCUMBERS



Freezer Cucumbers image

This is a old family recipe. My great aunt Hazel has been making these for a very long time. They are just wonderful. My mom uses a little of both.

Provided by Julie Leo

Categories     Onions

Time 20m

Yield 6-8 cups

Number Of Ingredients 7

1 cup sugar
1 cup vinegar
2 tablespoons salt
6 cups sliced cucumbers
6 small onions, sliced
1 red pepper (or green bell pepper what ever kind you like)
1 cup celery

Steps:

  • Mix and stir the first three ingredients till disolved.
  • Then mix the rest and add the sugar/vinegar mixture and let rest 10 minites.
  • Freeze.

Nutrition Facts : Calories 188.7, Fat 0.3, SaturatedFat 0.1, Sodium 2344.3, Carbohydrate 45.9, Fiber 2.2, Sugar 39.2, Protein 1.6

EASY FREEZER SWEET PICKLES



EASY Freezer Sweet Pickles image

I got this recipe from my mother-in-law, she has used it for 30 years and I will probably use it for 30 more!

Provided by Missyvixen1217

Categories     Lunch/Snacks

Time 3h

Yield 2-3 Quarts

Number Of Ingredients 5

2 quarts thinly sliced cucumbers
2 sliced onions
2 tablespoons salt
1 cup white vinegar
3/4 cup sugar

Steps:

  • Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours.
  • Rinse and drain well.
  • Mix Vinegar and Sugar till sugar is dissolved.
  • Put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (I only fill mine half full to leave room for expansion during freezing).
  • Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles.
  • Thaw in refrigerator or in cold water.

FREEZER PICKLE - CUCUMBER



Freezer Pickle - Cucumber image

This is a delicious pickle recipe given to me from the Acadian French community in Saulnierville, Nova Scotia.

Provided by reya doucette

Categories     Canadian

Time 30m

Yield 10 Cups, 30 serving(s)

Number Of Ingredients 7

5 -6 cucumbers
2 large onions
2 tablespoons salt
4 cups sugar
3 cups cider vinegar
6 tablespoons pickling spices
3 teaspoons celery seeds

Steps:

  • Slice cucues and onions + salt. Soak 3 hours, drain.
  • Bring sugar, cider vinager, pickling spice and celery seeds to boil. Lower heat and simmer 5 minutes.
  • Put cuces and onion in bottles. Pour strained sauce over to cover vegetables. Seal. Cool before freezing.
  • Once you remove jar from the freezer, store in fridge and do not refreeze.

Nutrition Facts : Calories 120.5, Fat 0.1, Sodium 468.3, Carbohydrate 29.7, Fiber 0.4, Sugar 28, Protein 0.5

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