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Close up of bread and butter pickles.

Freezer Bread and Butter Pickles

These freezer bread and butter pickles are so crispy, sweet and tangy! The perfect way to preserve some cucumbers and enjoy fresh pickles in the middle of winter - all without canning!
Course Condiment
Cuisine American
Prep Time 15 minutes
Cook Time 1 minute
Salting 3 hours
Total Time 3 hours 16 minutes
Servings 12
Calories 65kcal


  • Freezer Jars
  • Plastic Lids
  • Small Batch Canning


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


  • 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.


These will keep for about 6 months in the freezer, longer than that and they start to lose quality. 
After thawing, store in the fridge and try to eat within a few days or they will lose their crispness. 


Calories: 65kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 122mg | Fiber: 1g | Sugar: 13g | Vitamin A: 342IU | Vitamin C: 15mg | Calcium: 13mg | Iron: 1mg