Crisp and delicious, Freezer Bread and Butter Pickles are the easiest way to preserve all those cucumbers!
These are so good, that I've bought cucumbers just to make them. You won't believe how fresh, sweet and tangy they are!
No canning required!
Right now my fridge is filled with jars of refrigerator pickles. I love refrigerator pickles.
They are such a great way to preserve summer vegetables and make them last a few months.
The only problem is that my fridge gets crowded, so when I learned that you could freeze pickles, I was instantly intrigued.
We love bread and butter pickles, so they were first on our list to try!
These come out so good!! They are crispy and sweet and tangy. You would never know that they had been frozen! Now I have jars of these in my freezer to enjoy all winter long!
Cucumbers - for pickling, pickling cucumbers are nice, but they can be regular cucumbers, the smaller the better. You don't want big, large cucumbers with lots of seeds.
Onion - just a regular yellow or white onion works great.
Red Bell Pepper.
Pickling salt - pickling salt doesn't have an additives like regular table salt. You can also use kosher or sea salt as long as there are no additives.
Apple cider vinegar and sugar.
Mustard seeds, celery seeds and turmeric.
Wash your freezer jars or containers, this recipe makes about 3 cups. I like to use pint jars. Any leftover that doesn't completely fill a jar, just store in the fridge and eat within a few days.
Note - you'll find some jars are labeled freezer jars. That usually just means that they don't have a shoulder, so that food can slide out easily. You can use regular canning jars for freezing.
I would recommend using plastic lids. Metal lids will corrode over time from the vinegar.
Thinly slice the cucumbers, onion and red bell pepper and place them in a non reactive container. Sprinkle with the salt and toss to make sure they are all coated.
Let them sit for about 3 hours, stirring them occasionally. This is to remove the extra moisture from the vegetables and will help them stay crisp in the fridge.
After 3 hours, drain the vegetables and rinse and drain them twice.
Warm the vinegar by heating it in the microwave for 30 seconds or on your stove top.
Add the sugar, mustard seeds, celery seeds and turmeric to the vinegar and stir to dissolve the sugar.
Pack the vegetables tightly into your freezer containers. Pour the vinegar mixture over them. Seal and store in the fridge.
You can store them in the freezer for up to 6 months. After you thaw them, try to eat them within several days (not a problem!) because they will lose their crunch.
These are so good! They really do come out so fresh and crisp.
You don't want to eat them within a few days because they will lose some of their crispness. That is why I use smaller size jars for freezing.
These freezer pickles are so good though, you won't have any trouble finishing them off in a few days!
Note - these pickles came from my favorite canning book on Small batch canning! There is a link to it in the recipe card.
More pickle recipes:
**As an Amazon affiliate I earn from qualifying purchases.
Freezer Bread and Butter Pickles
- Place the cucumbers, onions and bell pepper in a nonreactive bowl. Sprinkle with the salt and mix well. Let sit for about 3 hours.
- After 3 hours, drain the vegetables and rinse them twice and drain thoroughly.
- Heat the vinegar in a microwave for about 30 seconds to warm it slightly or heat on the stove. Add the sugar, mustard seeds, celery seeds and turmeric. Stir to dissolve the sugar.
- Pack the vegetables into clean freezer safe containers. Pour the liquid over them.
This was originally published in 2010 and has been updated for 2020.