Recipe Name: Freezer Pickles 🥒
Description:
Sweet, yet tangy, full of flavor…this recipe just screams SUMMER to me! We make these every summer, and usually have enough to last us through the winter (this recipe makes a lot). This year, we didn’t quite make it, so I can’t wait to make a batch when the cukes are ready!! These are also great to have on hand when you get invited to a BBQ/party and have no time to cook something (got me out of quite a few pinches;) Using a mandolin makes the slicing much easier, and gets the slices thinner than cutting by hand.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cucumbers | 25 |
| Onions | 8 – 10 |
| Salt | 1/2 |
| Sugar | 5 |
| White Vinegar | 3 |
| Garlic | 5 – 6 |
Nutritional Information (per serving):
- Calories: 368.2
- Fat Content: 0.6g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 3788.1mg
- Carbohydrate Content: 91.1g
- Fiber Content: 3.5g
- Sugar Content: 77.6g
- Protein Content: 4g
Cooking Time: 5 minutes
Preparation Time: 48 hours
Total Time: 48 hours and 5 minutes
Recipe Category: Vegetable
Keywords: Low Protein, Low Cholesterol, Healthy, Weeknight, Freezer, Stove Top, Inexpensive
Recipe Yield: Makes 15 pint containers
Instructions:
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Prepare the Cucumbers and Onions: Begin by slicing 25 cucumbers and 8-10 onions thinly. You can use a mandolin for easier and thinner slices. Place them in a large bowl.
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Season with Salt: Sprinkle 1/2 cup of salt over the sliced cucumbers and onions.
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Soak in Ice Water: Cover the cucumbers and onions with ice water. This helps to crisp them up nicely.
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Refrigerate: Cover the bowl and place it in the refrigerator for a generous 48 hours. This allows the flavors to meld together beautifully.
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Prepare the Vinegar Mixture: In a saucepan, combine 5 cups of sugar, 3 cups of white vinegar, and 5-6 cloves of garlic. Bring the mixture to a gentle boil, then let it cool completely.
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Drain the Cucumbers and Onions: After 48 hours of refrigeration, drain the cucumber and onion mixture well. You want to remove excess moisture to prevent sogginess.
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Pack in Freezer Containers: Pack the drained cucumbers and onions into freezer containers, leaving about a 1-inch space at the top for expansion.
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Pour Vinegar Mixture: Pour enough of the cooled vinegar mixture over the packed cucumbers and onions to completely cover them.
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Freeze: Seal the containers tightly and place them in the freezer. These pickles will keep for months, providing a taste of summer even in the depths of winter.
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Thaw and Enjoy: When you’re ready to enjoy your freezer pickles, simply thaw them in the refrigerator before serving. They make a delicious addition to sandwiches, salads, or as a tangy snack on their own.
Note: Feel free to adjust the sweetness or tanginess of the pickles by varying the amount of sugar and vinegar according to your taste preferences. These pickles are versatile and can be customized to suit your palate. Enjoy the taste of summer all year round with these delightful freezer pickles!
