Freezer Bread and Butter Pickles

Share on YummlyShare on StumbleUponShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterEmail this to someone

Freezer Bread and Butter Pickles

I’ve made freezer cucumbers before, so I thought, “why not?” when I saw this recipe for Freezer Bread and Butter Pickles in my very, very, favoritest and bestest preserving book, The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round

Now, I can’t tell you freezerwise, how they turn out, because they are snuggled deep in my freezer waiting for the middle of winter to be opened for a breath of fresh, summer pickles.  But I can tell you that the half a jar that I placed in the fridge, has been fabulous! 

Freezer Bread and Butter Pickles

  • 4 cups thinly sliced cucumbers
  • 1 cup thinly sliced onion
  • 1 sweet red bell pepper, thinly sliced
  • 2 tsp pickling salt
  • 1 1/2 cups cider vinegar
  • 2/3 cup granulated sugar
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/2 tsp turmeric

Place the cucumbers, onion and red pepper in a large non-reactive container.  Sprinkle with salt and mix well.  Let stand for 3 hours, stirring every so often, and then drain.  Rinse twice and drain thoroughly.

Heat the vinegar in a microwave for about 30 seconds or warm slightly on your stove.  Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in small bowl and stir until the sugar is dissolved.

Pack the vegetables into small freezer containers.  Divide the liquid and poor over the pickles, seal tightly and freeze.

Store pickles up to 6 months.  Once thawed, use them within several days or they will lose their crunch.

Makes about 3 cups. 



This will be my entry for Foodie Friday at Designs by Gollum!

Share on YummlyShare on StumbleUponShare on FacebookShare on Google+Pin on PinterestTweet about this on TwitterEmail this to someone


  1. says

    I have two cucumbers sitting in my fridge that I stupidly bought thinking for a brief second that they were zucchini (oy). And so you can imagine how happy i am to see this recipe!

  2. says

    I am in love. I adore pickles and these have my name all over them. Thank you for the recipe. I can’t wait to give these a try. Have a wonderful day. Blessings…Mary

  3. says

    These look fabulous! I will order that book. As for me, my freezer is too small for freezer pickles, so I’ve just been buying ripe berries and freezing them. Next year for the pickles.

  4. says

    I love recipes like this that make small amounts – as a beginner in the world of preserving it makes it seem so much more do-able. Oh, and I love bread and butter pickles!

  5. says

    These were really good. Thanks for posting! I reduced the sugar to 1/2 cup and think it might be fine with even less sugar. I’ll see next time since I’ll definitely be making these again.
    Today I’m trying dill pickles. Wonder if they’ll be as good as these.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>