Easy Freezer Pickles Recipes
EASY FREEZER PICKLES
Relates Lucile Johnson of Red Oak, Iowa, "These crisp, no-cook pickle slices are so simple to fix."
Provided by Taste of Home
Time 15m
Yield 6 pints.
Number Of Ingredients 8
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.
Nutrition Facts :
EASY FREEZER SWEET PICKLES
I got this recipe from my mother-in-law, she has used it for 30 years and I will probably use it for 30 more!
Provided by Missyvixen1217
Categories Lunch/Snacks
Time 3h
Yield 2-3 Quarts
Number Of Ingredients 5
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.
QUICK PICKLES
Provided by Ree Drummond : Food Network
Categories condiment
Time 12h20m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
- Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
- Cover and refrigerate for at least 12 hours or up to 7 days.
EASY REFRIGERATOR PICKLES
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
FREEZER DILL PICKLES
Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your back pocket in the months to come.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h10m
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Place cucumbers and onion in a medium heatproof bowl.
- In a small saucepan, combine sugar, vinegar, 1 tablespoon salt, and 1/4 cup water. Bring to a boil, stirring just until sugar dissolves. Pour over cucumber mixture; let cool completely, 1 hour. Let stand 1 hour more, then stir in dill and mustard seeds.
- Divide among two pint-size glass jars; freeze at least 1 week and up to 6 months.
FREEZER DILL PICKLES
Freezer Dill Pickles 1 pound cucumbers, sliced 1/8" thick 3/4 pound yellow onions, sliced 1/8" thick 4 tablespoons salt 2 tablespoons water 1 cup sugar 1/2 cup cider vinegar 1 tablespoon dried dill weed Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours. Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, cider vinegar and dill weed. Stir occasionally until sugar completely dissolves and liquid covers vegetables. Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze. Defrost in refrigerator or at room temperature. Hope this helps. Good luck!
Provided by mommyone
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours.
- Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, cider vinegar and dill weed. Stir occasionally until sugar completely dissolves and liquid covers vegetables.
- Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze.
- Defrost in refrigerator or at room temperature.
- Hope this helps. Good luck!
Nutrition Facts : Calories 254.5, Fat 0.2, SaturatedFat 0.1, Sodium 6984.5, Carbohydrate 63.4, Fiber 1.9, Sugar 55.6, Protein 1.7
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