Freezer Dill Pickles Food

CRISP CUCUMBER FREEZER PICKLES

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.

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

FREEZER DILL PICKLES

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

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.

HOMEMADE FREEZER PICKLES

Steps:

• Add cucumbers, onions and green peppers (if using) in a large non-reactive mixing bowl. Sprinkle with kosher salt and stir to combine. Let sit for 1 hour. Transfer mixture to a colander to drain and rinse to remove excess salt.
• Wipe out the same mixing bowl, then add drained and rinsed cucumber mixture back to the bowl.
• In another small mixing bowl, combine sugar, apple cider vinegar, mustard seed and celery seed. Stir together to combine. If the sugar isn't mixing well, add bowl to the microwave (make sure it's microwave-safe!), and heat for 30 seconds or so, until the sugar will dissolve into the vinegar when stirred.
• Pour liquid over the cucumber mixture in the bowl and stir to combine. Cover tightly and refrigerate for 1 full day. Transfer freezer pickles to freezer-safe containers and freeze for up to 6 months.
• To eat: Thaw pickles out in the refrigerator overnight. Once thawed, pickles should be eaten within 2 weeks. Enjoy on their own, on top of a burger, on top of hot dogs, on top of sandwiches, or however you'd like!

EASY FREEZER PICKLES

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.

FREEZER DILL PICKLES !

Steps:

• 1. Ingredients: 1 quart 1/4-inch cucumber slices (about 8 cucumbers, 4 to 5 inches long) 2 cups sliced onion 4 teaspoons pickling salt 2 tablespoons water 3/4 cup sugar 1/2 cup cider vinegar 1 teaspoon dill weed
• 2. Directions: 1. Mix cucumber, onion, salt and water in a 2-quart glass casserole. Let stand 2 hours. 2. Combine sugar, vinegar and dill weed in a 2-cup glass measuring cup. Cook uncovered in microwave oven 4 minutes at High, or until sugar dissolves completely. Set aside to cool. 3. Drain cucumber-onion mixture; do not rinse. Return to casserole. Add cooled liquid; mix. 4. Pack mixture into freezer containers; cover. Freeze.

REFRIGERATOR PICKLES

Steps:

• Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.
• In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.
• While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.
• Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.
• Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.
• Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.

FREEZER DILL PICKLES

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!