Michigan State University Extension
Preserving Food Safely - 01600821
08/03/99

FREEZER PICKLES


Glass jars are preferable for packing these pickles.
Once thawed, they should be stored in the refrigerator and
used within a reasonable length of time. A disadvantage of
these pickles is the apparent increase in toughness of the
cucumber skin.

Freezer Pickles 1

25 medium, unpeeled cucumbers
10 medium onions
5 pounds sugar
3 cups vinegar (5% acidity)

Slice cucumbers and onions very thin and add cold water
to cover. Let stand 12 to 18 hours in the refrigerator.
Heat sugar and vinegar to boiling; cool. Drain cucumbers
and onions very well and pack into freezer container
(preferably glass jars). Pour cooled sugar-vinegar
solution over pickles, leaving 1-inch head space. Freeze
immediately.

Salt is not used in the above recipe so it is a good
choice for persons on a low-sodium diet.

Freezer Pickles 2

25 medium, unpeeled cucumbers
8-10 medium onions, sliced
1/2 cup salt
Ice water to cover
5 cups sugar
3 cups white vinegar (5% acidity)
2-3 cloves garlic, chopped (optional)

Slice cucumbers 1/8-inch thick. Combine cucumber
slices and onion slices. Cover with the salt, ice water and
place (covered) in the refrigerator for 48 hours. Mix
sugar, vinegar, and garlic and bring to a boil; cool. Drain
pickles very well. Loosely pack pickles into containers.
Pour sugar-vinegar solution over pickles, leaving 1-inch
headspace. Freeze immediately.

Freezer Pickles 3

2 quarts sliced cucumbers
1 onion, sliced thin
2 tablespoons salt
1 1/2 cups sugar
1/2 cup vinegar (5% acidity)

Combine cucumbers, onion, and salt. Place refrigerator
for 2 hours; drain well. Mix into containers, leaving 1-
inch headspace. Freeze immediately.


Go To Top of File        Michigan State University Extension Home Page        Main Page for this Data Base        Food, Nutrition and Health AOE
This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 05/29/03. Data base 01 was last revised on 08/03/99. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.