FREEZER CUCUMBER PICKLES
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
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 :
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.
Provided by Bergy
Categories Vegetable
Time P3DT30m
Yield 3 Pints
Number Of Ingredients 8
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.
HOMEMADE FREEZER PICKLES
Crunchy, sweet, and tangy, these freezer pickes are homemade with love!
Provided by The Chunky Chef
Categories Side Dish
Time 1h10m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 220 kcal, Carbohydrate 53 g, Protein 1 g, Sodium 1749 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
REFRIGERATOR PICKLES
Refrigerator Pickles are a simple pickle recipe made with vinegar, dill, and garlic. This no boil pickle recipe will become a family favorite in no time!
Provided by April Woods
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- Add cucumber, onion, and garlic to a large bowl. Sprinkle with dill seed and salt, then mix well (alternately you could layer directly into your mason jar).
- Pack mixture into mason jars. Pour vinegar into jar until it is about 1/4 - 1/3rd full. Fill remainder of the jar with water, screw on cap (tightly!) and give it a good shake. Taste your brine (no, SERIOUSLY) - this is your opportunity to make adjustments!
- Refrigerate overnight, then enjoy! (These will keep for about 2 weeks in the refrigerator, but I seriously doubt they will last that long.)
Nutrition Facts : Calories 8 kcal, ServingSize 1 serving
FREEZER DILL PICKLES
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
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.
EASY FREEZER PICKLES
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
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 :
SWEET 'N' TANGY FREEZER PICKLES
Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. -Jean Vance, Charlotte, North Carolina
Provided by Taste of Home
Time 25m
Yield 32 servings (1/4 cup each)
Number Of Ingredients 7
Steps:
- In a large glass or stainless steel bowl, toss vegetables with 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate, covered, 8 hours. Drain and rinse; drain well. Return to bowl., In a saucepan, combine sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir 1 minute. Pour over cucumber mixture; stir to combine., Transfer to freezer containers or canning jars, leaving 1-in. headspace; cool completely. Freeze, covered, up to 6 weeks., Thaw in refrigerator before serving. Store thawed pickles in the refrigerator up to 2 weeks.
Nutrition Facts :
FREEZER PICKLES
Make and share this Freezer Pickles recipe from Food.com.
Provided by Lali8752
Categories Vegetable
Time 15m
Yield 7-8 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients until sugar dissolves.
- Put into freezer proof containers and Freeze.
- "Butter"bowls work great!
- Best if you can let stand in fridge overnight, then put in the little containers and freeze.
EASY FREEZER SWEET PICKLES
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
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 DILL PICKLES
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
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 PICKLES
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.
Provided by Manda
Categories Vegetable
Time P2DT5m
Yield 15 pint containers
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 368.2, Fat 0.6, SaturatedFat 0.2, Sodium 3788.1, Carbohydrate 91.1, Fiber 3.5, Sugar 77.6, Protein 4
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