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Nutrition Facts
Serving Size 1 Pints 561g Recipe makes 3 Pints)
Calories 602
Calories from Fat 4		(0%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2337mg		97%
Potassium 590mg		16%
Total Carbohydrate 150.7g		50%
	Dietary Fiber 2.9g	11%
	Sugars 141.4g
Protein 2.6g		5%
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Menus using this recipe:

Graduation BBQ

Chef Dee

Summer Grilling Menu (OAMC)

CraftScout

Crisp Cucumber Freezer Pickles

Recipe #9458 | 3 days | 30 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: Bergy
Jun 15, 2001

This is a sweet cucumber pickle. These pickles stay crisp for up to a year in the freezer. They are so easy to make and very good. I have just defrosted a bag (pictured here) after 8 months in the freezer and they are still as crisp as the day I made them.

3 Pints (change servings and units)

Ingredients

7 cups thin sliced cucumbers (with peel)
1 large sweet onion, medium sliced
1/2 cup green pepper, thinly sliced
1/2 cup red sweet pepper, thinly sliced
1 tablespoon pickling salt
1/2 teaspoon celery seed
1 cup white vinegar
2 cups white sugar

Directions

1
Combine all the ingredients in a bowl.
2
Stir well, cover and refrigerate for 3 days. Stir every day.
3
Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container). Freeze Thaw before serving.

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Featured Reviews for This Recipe

From: jabeesgirl

On Aug 2, 2009

Okay, I don't follow recipes, I create my own so with this one I changed things a bit. I had several summer yellow squash that I needed to use. I used the squash instead of the cucumber and a red onion. Didn't have any peppers. Made the brine as directed and put it all in a gallon freezer zip bag that I tossed around when ever I was in the frig. Today is day 3 and there are YUMMY! Update: Day 6 My pickles will be gone tomorrow. None made it to the freezer. Still nice and crisp. a bit pink from the red onion, still YUMMY! A big hit!

0 people found this review helpful

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From: cooks-alot

On May 23, 2009

This is a really easy to follow recipe. I just know they are FANTASTIC. sandy

1 person found this review helpful

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From: Joanne Johnson

On Jun 18, 2001

This is a great recipie! I have been using this same recipie for years. It's hard to believe that the cucumbers stay crisp after they have been in the freezer. For those of you who like creamed cucumbers, just drain a little of the juice off and add salad dressing. Mix and enjoy! (I usually don't let mine set for 72 hours, overnite works just as well)

10 people found this review helpful

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From: vverkin925

On Jul 3, 2002

Oh sweet/tangy joy!!! I made these replacing the white sugar with 1/2 the amount of Splenda (the carb count scared me to death The only problem I see is preparing enough to actually make it to the freezer! I have to taste a few every time I open the fridge. They are wonderful.