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Jun 142012

Dill Freezer Pickles

With an abundance of pickling cukes this year, I went on a search for making pickles without canning them, no I don’t CAN, sorry mom! After a lot of time looking for just the right recipe that would be easy for me, I came upon this one at othersideoffifty.com. It was so easy and they came out so TASTY, that I had to share it with you! Not all the pickles made it to the freezer as Kenny and I had to try them after the first day of them soaking in the brine and this of course continued until it was time to freeze them. Now we haven’t tried them since we froze them, but I’m sure they’re going to be delish!


8 cups thinly sliced cucumbers
1 sweet onion, thinly sliced
1 cup white vinegar
2 tbsp pickling salt
1 tsp celery seed
1 cup Splenda (or sugar, what I used)
1 tsp garlic powder
2 tsp dried dill weed


Combine cucumbers and onions in a large bowl. In a small saucepan, heat the remaining ingredients to boiling. Remove from heat and let cool to room temperature. Pour brine over the cukes and onions and stir well (I didn’t think there was enough brine, but as the cukes sat in the frig, it pulled the juices from the veggies). Cover and place bowl in the frig.Stir once daily for the next three days. Spoon cukes and onions into freezer containers and cover with brine. Place containers in freezer. These tasty treats from the garden will keep frozen for up to one year. Thaw overnight in the frig when ready to serve.
Can’t wait to take some out and try them now!

Well, these are the best damn pickles ever and they almost didn’t make it to the freezer as we kept munching on them. Easy to make and no CANNING, gotta love it!

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  3 Responses to “Dill Freezer Pickles”

Comments (3)
  1. These sound delicious! I’ve never actually tried freezing the pickles before – I usually just make them and keep them in the fridge and then the family eats them before they can even make it a few days. But this sounds like a good way to preserve some after pickling! Thank you for sharing!

  2. cooking guru

    Thanks for the comment Bonnie, today we’re going to do another batch and the only thing I’m going to do, is add a little extra dill. Other than that, they were delicious!

  3. I always like a good freezer or refrigerator method of preserving as opposed to the daunting official canning process. Know they must be great if they were so good they barely made it to the freezer1 Thanks!

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