Sweet Freezer Pickles Recipes

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SWEET FREEZER PICKLES



Sweet Freezer Pickles image

Make and share this Sweet Freezer Pickles recipe from Food.com.

Provided by byZula

Categories     Onions

Time 13h15m

Yield 10 cups (about)

Number Of Ingredients 7

3 cups thinly sliced onions
1 cup cider vinegar
2 cups sugar
1 teaspoon salt
2 teaspoons mustard seeds
1 teaspoon celery seed
7 cups cucumbers, slices (medium slices)

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.).

Nutrition Facts : Calories 194.8, Fat 0.4, SaturatedFat 0.1, Sodium 237, Carbohydrate 48, Fiber 1.2, Sugar 43.4, Protein 1.1

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.

SWEET 'N' TANGY FREEZER PICKLES



Sweet 'n' Tangy Freezer Pickles image

Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. -Jean Vance, Charlotte, North Carolina

Provided by Taste of Home

Time 25m

Yield 32 servings (1/4 cup each)

Number Of Ingredients 7

2 pounds pickling cucumbers (about 8 to 10 medium), trimmed and thinly sliced
3 medium onions, thinly sliced
1 large green pepper, chopped
3 tablespoons salt, divided
2 cups sugar
1 cup white vinegar
3 teaspoons celery seed

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.

Nutrition Facts :

SWEET-AND-SOUR QUICK PICKLES



Sweet-and-Sour Quick Pickles image

Inspired by classic bread-and-butter pickles, these sweet-and-sour pickles are a bit more sour than sweet with a hint of mustard and dill. Apple cider vinegar lends a fruitier flavor to the no-cook brine than white vinegar, which is often used for making cucumber pickles.

Provided by Justin Chapple

Categories     side-dish

Time 6h10m

Yield 1 quart

Number Of Ingredients 7

12 to 14 ounces Persian, kirby or English cucumbers, sliced (see Cook's Note)
4 to 6 dill sprigs
1 1/4 cups apple cider vinegar
3/4 cup water
6 tablespoons sugar
1 tablespoon kosher salt
1 1/2 tablespoons whole-grain mustard

Steps:

  • Stuff the cucumbers and dill into a 1-quart glass or plastic jar with a tight-fitting lid.
  • In another 1-quart jar, combine the vinegar, water, sugar, salt and mustard. Close the jar and shake vigorously until the sugar and salt dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

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 :

SWEET REFRIGERATOR PICKLES



Sweet Refrigerator Pickles image

These homemade pickles are easy to make and can be eaten 1 day later. They last up to 2 weeks in the refrigerator.

Provided by globalkitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT1h55m

Yield 12

Number Of Ingredients 10

2 small cucumbers, thinly sliced
1 ½ tablespoons salt
1 onion, finely chopped
1 cup white sugar
1 cup white wine vinegar
½ cup apple cider vinegar
¼ cup brown sugar
1 ½ teaspoons mustard seeds
½ teaspoon celery seeds
1 pinch ground turmeric

Steps:

  • Combine cucumber slices and salt in a heatproof bowl and set aside for 90 minutes.
  • Place cucumbers in a sieve and wash well under running cold water. Drain well, return cucumbers to the bowl, and add onion.
  • Combine white sugar, white wine vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring to a boil and stir to dissolve sugar, about 3 minutes. Pour liquid over cucumbers and let stand for 1 hour at room temperature.
  • Transfer cucumbers and liquid to a container with a tight-fitting lid, cover, and refrigerate for 24 hours.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 24.2 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.6 g, Sodium 877.4 mg, Sugar 22.4 g

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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