Freezer Cucumber Pickles
Ingredients
- 2 quarts cucumbers, sliced thin
- 1 to 2 large onions, sliced thin
- 2 tbsp salt
- 3 cups sugar
- 1 cup white vinegar
- 1 tsp celery seed
Step-by-Step Instructions
- Mix sliced onions and cucumbers with salt in large container and cover with ice cold water. Let stand for 2 hours.
- While the cucumber mixture is soaking, combine sugar, vinegar and celery seed in a pot and bring to a boil. Remove from heat and let cool completely.
- Drain cucumber mixture thoroughly and place in a large container. Pour the cooled vinegar mixture over cucumbers and stir gently to combine.
- Divide into freezer containers, leaving about 1 inch of headspace for expansion, and freeze. When ready to eat, place container in refrigerator to defrost.
Common Problems and Solutions
Q: Why do I need to soak the cucumbers in salt water?
A: The salt water soak draws out excess moisture from the cucumbers and onions, which prevents the pickles from becoming too watery when frozen and thawed. Don't skip this step or your pickles will be diluted and mushy.
Q: Can I use the pickles straight from the freezer?
A: No, you need to thaw them in the refrigerator first. Thawing slowly in the fridge helps them maintain better texture than thawing at room temperature.
Q: How long do these keep in the freezer?
A: These freezer pickles will keep for up to 6-8 months in the freezer. Once thawed in the refrigerator, use them within 2-3 weeks.
Tips and Techniques
Use very young, tender cucumbers about 8-9 inches long for the best texture. A mandolin slicer makes quick work of getting uniformly thin slices. Make sure the vinegar mixture is completely cooled before pouring over the drained cucumbers – hot liquid can make them mushy.
Ingredient Substitutions
- white vinegar: apple cider vinegar
- sugar: honey or agave (use 2 cups instead of 3 cups)
- celery seed: dill seed or mustard seed
Equipment Needed
- Large non-reactive container or bowl (glass or plastic)
- Medium pot
- Mandolin slicer (optional, for uniform slices)
- Freezer-safe containers with lids (margarine tubs, plastic containers)
Historical Context
Freezer pickles became popular in the mid-20th century when home freezers became common in American households. This method appeals to Southern cooks who want the taste of sweet pickles without the heat and sterilization process of traditional canning.
