Another Freezer Pickle

Freezer pickles skip all the boiling water baths and pressure canners and give you crisp, tangy cucumber slices that last for months in the freezer. The brine is a simple mix of vinegar, sugar, salt, and celery seed poured straight over raw cucumbers and onions. No cooking required.

The key step is refrigerating for four to five days before freezing. Stirring the pickles daily during that time ensures the brine distributes evenly and the cucumbers absorb the sweet-tart flavor all the way through. Skip this rest and you’ll have pickles that taste briny on the outside and bland in the center.

Thaw them in the refrigerator when you’re ready to eat. They won’t be quite as snappy as a fresh canned pickle, but the flavor is spot-on and they hold up well on burgers and sandwiches.

Pro Tips

• Slice cucumbers to an even thickness so they pickle uniformly. A mandoline works great for this.
• Use rigid plastic containers for freezing, not zip-top bags. The brine tends to find weak seams and leak.
• Kirby or pickling cucumbers hold up better than English cucumbers, which can turn mushy.
• These keep in the freezer for up to 6 months. Label your containers with the date.

Variations

• Add fresh dill and a few garlic cloves for a classic dill pickle flavor.
• Toss in sliced jalapeños for spicy freezer pickles.
• Use apple cider vinegar instead of white for a warmer, rounder tang.