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–+ servings
Two jars of freezer cucumber pickles.
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Freezer Cucumber Pickles

The easy and delicious way to preserve a bounty of summer cucumbers.
Course Condiment
Cuisine American
Prep Time 15 minutes
Refrigeration Time 1 day
Total Time 1 day 15 minutes
Servings 6
Calories 284kcal

Equipment

Ingredients

  • 7 cups cucumbers thinly sliced
  • 2 cups sugar
  • 1 cup vinegar
  • ½ teaspoon celery seed
  • 1 tablespoon salt use kosher or pickling salt

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.

Notes

These start to lose their crispness after a couple of weeks, but that is not a problem, they definitely won't last that long.
A mandoline makes slicing the cucumbers easy.

Nutrition

Calories: 284kcal | Carbohydrates: 70g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 1168mg | Potassium: 216mg | Fiber: 1g | Sugar: 69g | Vitamin A: 112IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 0.5mg