Key Takeaways:
- Freezer-safe and crunchy: These sweet pickles stay crisp even after freezing, thanks to sugar drawing out moisture and preserving texture.
- Simple ingredients: You only need cucumbers, sweet onions, peppers, celery seed, salt, sugar, and vinegar—plus optional jalapeños for heat.
- Quick prep time: With a mandoline or salad shooter, slicing 8 cups of vegetables takes just minutes.
- Two-day process: The mixture is refrigerated for 48 hours, stirred once a day, then ready to eat or freeze.
- Great for small space gardeners: You can grow cucumbers vertically on patios or decks and pickle them within a few days of harvest.
- Versatile serving options: These pickles are delicious on their own, in sandwiches, or as a tangy-sweet salad topping.
Overview
Sweet Freezer Pickles are a delightful and easy way to preserve the crisp, garden-fresh taste of cucumbers year-round. Unlike traditional pickles that can lose their crunch, these stay perfectly crisp thanks to the sugar, which replaces the water in the cucumber cells, preventing them from bursting during freezing. The result is a refreshingly crunchy, sweet pickle that’s as satisfying in the middle of winter as it is in the summer harvest season. Made with just a handful of simple ingredients—fresh cucumbers, sweet onions, colorful peppers, celery seed, sugar, vinegar, and salt—this no-cook recipe is as effortless as it is flavorful. Whether you’re topping a sandwich or serving it as a zesty side, Sweet Freezer Pickles offer a fun and freezer-friendly twist on traditional pickling.
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Pickles: some are sweet, some are sour, some are spicy, and some are soggy. Reminds me of the people I meet, or the way my day is going. I like the pickles the people, and my day SWEET!
A crisp pickle starts with crisp and fresh cucumber. Cucumbers from your garden or the farmers market should be stored in the refrigerator and made into pickles within 3-4 days of harvest. Even if you don’t have a lot of space to grow cucumbers, you can grow them vertically in a small space on a patio or deck.
Here is everything you need to make these pickles. Fresh, washed cucumbers with their ends cut off. Sweet onion, sweet pepper, either red, yellow, or green. Celery seeds, salt, sugar, and vinegar.
How it’s done:
Slice the cucumbers, onions, and peppers into thin slices using a mandoline or knife. I use a salad shooter with a crinkle-cut blade. It makes the cucumber slices the perfect thickness, and I can slice up a batch (8 cups) in a couple of minutes.
Add the sugar, vinegar, celery seed, and salt. If you like a little kick to your pickles, dice a couple of jalapeno peppers and add them to the mix.
Mix well and refrigerate for two days. Stir once a day, and at the end of the second day, they are ready to eat, package, and freeze. It’s so quick and simple and so delicious. Enjoy it as a salad or put it in a sandwich.
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FAQ:
Q: How long do Sweet Freezer Pickles last in the freezer?
A: Properly stored in airtight containers, they can last up to 12 months in the freezer without losing their crunch.
Q: Do I need to sterilize jars before freezing the pickles?
A: No, sterilization isn’t required for freezer pickles—just use clean, freezer-safe containers with tight lids.
Q: Can I reduce the sugar in the recipe?
A: You can slightly reduce the sugar, but keep in mind it’s essential for preserving texture and flavor when frozen.
Q: Can I use apple cider vinegar instead of white vinegar?
A: Yes! Apple cider vinegar adds a slightly fruitier taste and works well with the sweet profile.
Q: What’s the best way to thaw frozen pickles?
A: Let them thaw in the fridge overnight. This helps preserve their crunchy texture.
Q: Are these pickles safe to can for shelf storage instead of freezing?
A: No, this recipe is designed for freezer storage only. It’s not tested for safe canning due to lower acidity levels.
Sweet Freezer Pickles
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 8 cups cucumbers sliced thin
- 1 pepper red, yellow, or green
- 1 onion medium, sweet
- 2 cups sugar
- 1 cup vinegar
- 2 tsp. celery seed
- 1 Tbsp. salt course or pickling salt
- 1 jalepeno pepper optional
Instructions
- Thinly slice the cucumber, peppers, onions. With a knife, salad shooter, or mandoline.
- Add the sugar, vinegar, celery seed, and salt.
- Stir to mix well, cover and put in the refrigerator for two days. Stir once a day.
- At the end of the second day, these pickles are ready to eat and enjoy or freeze.
- Freeze in a plastic container leaving about 1/2 inch space to allow for expansion during the freezing process. Pickles will keep frozen for up to a year. Once they are thawed store any uneaten pickles in the fridge for up to 2 weeks.
Thank you so much this recipe is perfect!