Fast Freezer Pickle Slices

This freezer pickles slices recipe is Outstanding!  I actually put up these freezer pickles last summer.  We're still eating on them and they have held up WAY BETTER than my canned pickles.  Not that my canned pickles aren't good, they are.  It's just that these freezer pickle slices are enjoyed more often on different occasions.

I get a bag out of the freezer every time we grill burgers or barbecue chicken.  They go very well on a relish tray and as a side to sandwiches.  Somehow they manage to stay crunchy even after being in the freezer 8 months.  That's how long it's been since I put them up.  I'm not sure I made enough to last me until the locally grown cucumbers are in season again.  I guess I'll just have to make them stretch until then.

The best type of cucumbers to use are fresh picked Pickling Cucumbers.  Pickling cukes are small, firm and have a bumpy skin.  They are 4 to 6 inches long and about 1 to 1 1/2 inches in diameter.  Also, they can hold up to cooking.  The cucumbers we see at the grocery store are called Slicers.  They're only good for salads.  There are many varieties of cucumbers, but initially they are divided by Pickling and Slicer.  When you're buying cucumbers at your farmers market or roadside vendor, ask which type they're selling if you don't know.  They should be able to tell you.

Here's a photo of what pickling cucumbers typically look like.

HERE'S ALL IT TAKES TO MAKE FREEZER PICKLES

  • 6 to 8 firm, slender pickling cucumbers, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons salt
  • 2/3 cups oil
  • 2/3 cups distilled white vinegar
  • 2/3 cups granulated sugar
  • 1 teaspoon celery seed

Mix the cucumber slices, onion slices, and salt together in a large bowl.  Let stand for 2 hours.

Drain vegetables well.  Rinse thoroughly with cold water.  Drain well again.  Return drained vegetables to the rinsed bowl.  Add the oil, vinegar, sugar and celery seed.  Mix well.  Cover and put in the icebox overnight.

Pack in freezer jars or freezer containers, leaving 1 inch head space.  Or place in freezer bags and press out all the air before sealing.  Freeze.  Try putting up in portions that you know you will consume in about 3 weeks.

Freezer Pickle Slices are ready to eat after 1 week, just in case you can't wait too long.  Defrosting is as easy as leaving them out on the counter until thawed, or run them under warm water.  If you're planning ahead, they will thaw after a day in the frig.

Store defrosted cucumber slices in the icebox.  They will keep very well for several weeks, if they last that long. ;D