Freezing cucumber pickles is an easy way to preserve summer cucumbers. They come out crisp and delicious, ready to be enjoyed all year long!
I know what you're thinking - freezer pickles? Really?
Yes, freezer pickles are amazing! I love to make quick pickles, but my fridge was filling up, so I decided to try some freezer pickles.
It turns out that they are easy to make and freeze beautifully. Even better is how delicious they are when you open a jar of them. They come out crisp and flavorful!
Instructions.
Gather and wash your cucumbers. You want to end up with about 7 cups of cucumbers, but really you can make as much as or as little as you want, you might just have to make more brine.
I cut off both ends of the cucumber. I think you only have to cut off the blossom end, but I play it safe and cut off both!
Thinly slice the cucumbers, a mandoline will make this quick and easy.
In a bowl large enough to hold the cucumbers, combine the brine ingredients.
Add the cucumbers to the brine and toss them so that they are coated. The brine doesn't have to fully cover all of the cucumbers.
Place the cucumbers, soaking in the brine in the refrigerator and refrigerate for 24 hours.
You'll notice, that they have firmed up a bit and are mostly covered in brine.
Scoop the cucumbers and the brine into freezer safe jars or container and store them in the freezer.
You should have enough brine to cover the cucumbers, if not you can make a little more. I had more than enough.
Mine made about 2 pint jars.
That's all there is to it! Now, sometime in the middle of winter open a jar of these and enjoy!
These are crispy and delicious! I couldn't believe how good they were. They need to be eaten in about 2 weeks, because they will lose their crispness and quality after that. They are best enjoyed the first few days after opening, but that won't be a problem because they are so good!
More ways to freeze your summer bounty.
Recipe.
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Freezer Cucumber Pickles
Ingredients
Instructions
- Mix the sugar, vinegar, celery seed, and salt in a bowl big enough to hold the sliced cucumbers.
- Place the cucumbers in the bowl and toss to coat. Put a lid on the bowl and refrigerate for 24 hours.
- Place the cucumbers and brine in freezer safe jars or container, leaving an inch room of headspace for freezing, and freeze for up to a year.
- When ready to eat, thaw them in the fridge for a few hours or overnight. They will stay crisp and delicious for a couple of weeks.
jordan & amanda says
what sort of containers did you use? did you freeze them in the jars? how does that work? i'm excited to try this since i have a bunch of leftovers but don't have quite enough to can another batch of bread&butter cukes.
Teri says
This is amazing and Soooo worth a try... Can't seem to use cucumbers fast enough and don't have my canning set up yet. Thank you !!!
sarah says
I know this post is old, but I just found this recipe on cooks.com and had doubts about it. I will definitely try it now because cucumbers do stare.
Marjie says
I wish I'd had this a few weeks ago. I decided that with my brood home, we could consume 1/2 case of cucumbers. Yes, they stared at us. Tomatoes do, too.