Mas Frozen Pickles Recipes

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HOMEMADE FREEZER PICKLES



Homemade Freezer Pickles image

Crunchy, sweet, and tangy, these freezer pickes are homemade with love!

Provided by The Chunky Chef

Categories     Side Dish

Time 1h10m

Number Of Ingredients 8

7 cups thinly sliced pickling cucumbers ((approximately 4 medium sized cucumbers))
2 - 3 yellow or sweet onions (, peeled and thinly sliced)
1 - 2 green bell peppers (, seeded and thinly sliced (optional))
2 Tbsp kosher salt
2 cups granulated sugar
1 cup apple cider vinegar
1 Tbsp mustard seed
1 Tbsp celery seed

Steps:

  • Add cucumbers, onions and green peppers (if using) in a large non-reactive mixing bowl. Sprinkle with kosher salt and stir to combine. Let sit for 1 hour. Transfer mixture to a colander to drain and rinse to remove excess salt.
  • Wipe out the same mixing bowl, then add drained and rinsed cucumber mixture back to the bowl.
  • In another small mixing bowl, combine sugar, apple cider vinegar, mustard seed and celery seed. Stir together to combine. If the sugar isn't mixing well, add bowl to the microwave (make sure it's microwave-safe!), and heat for 30 seconds or so, until the sugar will dissolve into the vinegar when stirred.
  • Pour liquid over the cucumber mixture in the bowl and stir to combine. Cover tightly and refrigerate for 1 full day. Transfer freezer pickles to freezer-safe containers and freeze for up to 6 months.
  • To eat: Thaw pickles out in the refrigerator overnight. Once thawed, pickles should be eaten within 2 weeks. Enjoy on their own, on top of a burger, on top of hot dogs, on top of sandwiches, or however you'd like!

Nutrition Facts : Calories 220 kcal, Carbohydrate 53 g, Protein 1 g, Sodium 1749 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving

MA'S FROZEN PICKLES



Ma's Frozen Pickles image

This recipe was given to me from my grandmother. She always served these at picnics. They are perfect on a hot summer day!

Provided by Danielle Kroll

Categories     Appetizers and Snacks

Time 3h15m

Yield 16

Number Of Ingredients 5

8 cups peeled and sliced cucumbers
1 small onion, sliced
2 tablespoons salt
1 ½ cups white sugar
½ cup white vinegar

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.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 19.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 872.5 mg, Sugar 19.2 g

FREEZER DILL PICKLES



Freezer Dill Pickles image

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

1 pound cucumbers, sliced 1/8 inch thick (3 1/2 cups)
1/2 sweet onion, quartered crosswise and thinly sliced (1 cup)
1/2 cup sugar
1/2 cup distilled white vinegar
Kosher salt
1/4 cup dill sprigs
1 tablespoon mustard seeds

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.

EASY FREEZER PICKLES



Easy Freezer Pickles image

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

8 pounds cucumbers, thinly sliced
1 cup thinly sliced onion
3 tablespoons salt
4 cups sugar
2 cups white vinegar
1 teaspoon celery seed
1 teaspoon ground turmeric
1 teaspoon mustard seed

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 :

FREEZER CUCUMBER PICKLES



Freezer Cucumber Pickles image

When I first started to make these crunchy and satisfying freezer pickles, I wasn't sure if the method would actually work. To my surprise, they came out perfect! Now I make enough to take them to picnics or give as gifts to friends and neighbors. -Connie Goense, Pembroke Pine, Florida

Provided by Taste of Home

Time 20m

Yield 10 pints.

Number Of Ingredients 6

4 pounds pickling cucumbers, sliced
8 cups thinly sliced onions (about 8 medium)
1/4 cup salt
3/4 cup water
4 cups sugar
2 cups cider vinegar

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.

Nutrition Facts :

CRISP CUCUMBER FREEZER PICKLES



Crisp Cucumber Freezer Pickles image

This is a sweet cucumber pickle. These pickles stay crisp for up to a year in the freezer. They are so easy to make and very good. I have just defrosted a bag (pictured here) after 8 months in the freezer and they are still as crisp as the day I made them.

Provided by Bergy

Categories     Vegetable

Time P3DT30m

Yield 3 Pints

Number Of Ingredients 8

7 cups thin sliced cucumbers (with peel)
1 large sweet onion, medium sliced
1/2 cup green pepper, thinly sliced
1/2 cup red sweet pepper, thinly sliced
1 tablespoon pickling salt
1/2 teaspoon celery seed
1 cup white vinegar
2 cups white sugar

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.

EASY FREEZER SWEET PICKLES



EASY Freezer Sweet Pickles image

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

2 quarts thinly sliced cucumbers
2 sliced onions
2 tablespoons salt
1 cup white vinegar
3/4 cup sugar

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.

MA'S FROZEN PICKLES



Ma's Frozen Pickles image

This recipe was given to me from my grandmother. She always served these at picnics. They are perfect on a hot summer day!

Provided by Danielle Kroll

Categories     Appetizers and Snacks

Time 3h15m

Yield 16

Number Of Ingredients 5

8 cups peeled and sliced cucumbers
1 small onion, sliced
2 tablespoons salt
1 ½ cups white sugar
½ cup white vinegar

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.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 19.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 872.5 mg, Sugar 19.2 g

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