Freezer Sweet Pickles Recipes

Steps:

• In a large container, combine cucumbers, onion and salt. Let stand for 3 hours, stirring occasionally. , In a bowl, combine the remaining ingredients; let stand for 2-3 hours, stirring often. , Drain and rinse the cucumber mixture; add sugar mixture and stir well. Pack into 1-pt. freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks. Thaw before serving.

Steps:

• Combine cucumbers, onion, and salt in a bowl filled with water. Refrigerate until vegetables are softened, about 2 hours; drain.
• Combine sugar and vinegar in a saucepan; bring to a boil. Remove from heat; cool to room temperature. Pour liquid over cucumber mixture. Freeze until frozen, 1 to 2 hours.

Steps:

• Rinse ten 2-cup plastic containers and lids with boiling water. Dry thoroughly. Divide cucumbers, onions, salt and water between two large bowls. Let stand at room temperature 2 hours. Do not drain., Add 2 cups sugar and 1 cup vinegar to each bowl; stir until sugar is dissolved. Transfer to prepared containers, leaving 1-in. headspace for expansion; freeze up to 6 months., Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing.

Steps:

• Combine cider vinegar, sugar, salt, mustard seeds and celery seeds in a saucepan.
• Heat, stirring constantly, until sugar is dissolved and the mixture is just at the boiling point.
• Set aside to cool slightly.
• Meanwhile, peel and slice cucumbers and onions and combine in a large, non-reactive bowl.
• Pour vinegar mixture over cucumber mixture and stir well to coat.
• Refrigerate about 12 hours and then pack in freezer containers.
• (The refrigeration time is included in the cooking time.).

Steps:

• In a large glass or stainless steel bowl, toss vegetables with 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate, covered, 8 hours. Drain and rinse; drain well. Return to bowl., In a saucepan, combine sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir 1 minute. Pour over cucumber mixture; stir to combine., Transfer to freezer containers or canning jars, leaving 1-in. headspace; cool completely. Freeze, covered, up to 6 weeks., Thaw in refrigerator before serving. Store thawed pickles in the refrigerator up to 2 weeks.

Steps:

• Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours.
• Rinse and drain well.
• Mix Vinegar and Sugar till sugar is dissolved.
• Put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (I only fill mine half full to leave room for expansion during freezing).
• Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles.
• Thaw in refrigerator or in cold water.

Steps:

• Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container.
• Sprinkle with salt and mix well.
• Let stand for 3 hours, stirring occasionally, drain.
• Rinse twice and drain thoroughly.
• Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top.
• Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved.
• Pour over the vegetables and mix well.
• Pack the vegetables into small freezer containers.
• Divide the liquid and pour it over the pickles.
• Seal tightly and freeze.
• Store the pickles in the freezer for up to 6 months.
• Once thawed, use them within several days before they lose their crunch.

Steps:

• Combine all the ingredients in a bowl.
• Stir well, cover and refrigerate for 3 days. Stir every day.
• Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container). Freeze Thaw before serving.