Crisp Cucumber Freezer Pickles
Say goodbye to store-bought pickles with these homemade *Crisp Cucumber Freezer Pickles*! This no-cook recipe combines thinly sliced cucumbers and onions with a tangy-sweet brine infused with ground mustard and celery seeds, creating the ultimate balance of flavor and crunch. Perfect for pickle enthusiasts, these pickles are salted to draw out excess moisture for a firm bite, then packed in a freezer-safe container and sealed with a vinegar-based brine for long-lasting freshness. Ready in just 30 minutes of prep, these pickles freeze beautifully and can be enjoyed as a versatile topping or snappy snack anytime. Achieve irresistible pickle perfection right at home with this easy freezer method!
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Recipe Information
Ingredients
- 6 medium-sized Cucumbers
- 1 medium-sized Onion
- 2 tablespoons Kosher salt
- 2 cups White vinegar
- 2 cups Granulated sugar
- 1 teaspoon Ground mustard
- 1 teaspoon Celery seeds
Instructions
Wash the cucumbers thoroughly, then slice them into thin, even rounds, about 1/8-inch thick. Optionally, you can use a mandoline for uniform slices.
Peel and thinly slice the onion into rings or half-moons. Combine the cucumber and onion slices in a large mixing bowl.
Sprinkle the kosher salt over the cucumber and onion mixture, tossing well to ensure the salt is evenly distributed. Allow the mixture to sit for 1 hour to draw out excess water.
After an hour, drain the cucumbers and onions in a colander, but do not rinse them. Press gently to remove additional liquid.
In a medium saucepan, combine the white vinegar, granulated sugar, ground mustard, and celery seeds. Whisk the ingredients together and heat over medium heat, stirring occasionally, until the sugar has fully dissolved. Remove from heat and let the brine cool to room temperature.
Pack the drained cucumber and onion mixture tightly into freezer-safe containers or resealable plastic freezer bags, leaving some space at the top for expansion during freezing.
Pour the cooled brine over the cucumbers and onions, ensuring they are fully submerged. Seal the containers tightly.
Place the containers in the freezer. The pickles will be ready to eat after freezing overnight and can be stored for up to 6 months.
To serve, thaw the desired amount of pickles in the refrigerator for a few hours. Enjoy them as a side dish, topping, or snack!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3599 mg | 156% | |
| Total Carbohydrate | 461.4 g | 168% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 427.5 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2435 mg | 52% | |
*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.
