Michigan State University Extension
Preserving Food Safely - 01600821


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

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.

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