Bread and Butter Freezer Pickles
Transform your snacking and sandwich game with these irresistible Bread and Butter Freezer Pickles—an effortless, no-cook recipe that delivers all the tangy-sweet crunch you crave. Made with fresh cucumbers, thinly sliced onions, and a vibrant blend of white and apple cider vinegar, mustard seeds, celery seeds, and a touch of turmeric, these pickles are a freezer-friendly twist on the classic bread and butter flavor. The easy prep—just 30 minutes—results in crisp, flavor-packed pickles that stay fresh for up to six months when frozen, making them perfect for meal prep or impromptu picnics. Enjoy these quick homemade pickles as a zesty side, burger topping, or refreshing snack right out of the fridge!
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Recipe Information
Ingredients
- 6 cups (sliced) Cucumbers
- 1 large (thinly sliced) Yellow onion
- 2 tablespoons Kosher salt
- 1.5 cups Granulated sugar
- 1 cup White vinegar
- 1 cup Apple cider vinegar
- 2 teaspoons Mustard seeds
- 1.5 teaspoons Celery seeds
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Black peppercorns
Instructions
Wash and slice the cucumbers into 1/8-inch thick rounds. Thinly slice the yellow onion.
In a large bowl, combine the cucumber slices, onion slices, and kosher salt. Toss to coat evenly, then cover and let sit for 1 hour to draw out excess moisture.
After 1 hour, rinse the cucumbers and onions thoroughly under cold water to remove the salt, then drain well using a colander.
In a medium mixing bowl, combine granulated sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, ground turmeric, and black peppercorns. Stir until the sugar completely dissolves to create the pickling brine.
Divide the drained cucumber and onion mixture evenly among freezer-safe containers or resealable plastic bags, leaving at least 1 inch of headspace for expansion during freezing.
Pour the pickling brine over the cucumber and onion mixture, ensuring the vegetables are fully submerged. If needed, gently shake or press the mixture to distribute the brine evenly.
Seal the containers or bags tightly and label them with the date. Place them in the freezer for at least 24 hours before consuming.
To serve, thaw the pickles in the refrigerator. They will retain their crisp texture and are best enjoyed within 6 months of freezing.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3614 mg | 157% | |
| Total Carbohydrate | 358.2 g | 130% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 323.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2163 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
