Michigan State University Extension
Preserving Food Safely - 01600821
10/13/97

### FREEZER PICKLES

        Glass  jars are preferable for packing  these  pickles.

    Once
     thawed,  they should be stored in the refrigerator and

    used
    within a reasonable length of time.   A disadvantage of

    these
     pickles is the apparent increase in toughness of  the

    cucumber
    skin.

    Freezer
    Pickles 1

        25 medium, unpeeled cucumbers

        10 medium onions

        5 pounds sugar

        3 cups vinegar (5% acidity)

        Slice cucumbers and onions very thin and add cold water

    to
    cover.   Let  stand  12  to 18 hours in the refrigerator.

    Heat
    sugar and  vinegar to boiling;  cool.   Drain cucumbers

    and
     onions  very  well  and  pack  into  freezer  container

    (preferably
     glass   jars).    Pour   cooled   sugar-vinegar

    solution
     over  pickles,  leaving 1-inch head space.  Freeze

    immediately.

        Salt  is not used in the above recipe so it is  a  good

    choice
    for persons on a low-sodium diet.

    Freezer
    Pickles 2

        25 medium, unpeeled cucumbers

        8-10 medium onions, sliced

        1/2 cup salt

        Ice water to cover

        5 cups sugar

        3 cups white vinegar (5% acidity)

        2-3 cloves garlic, chopped (optional)

        Slice  cucumbers  1/8-inch  thick.    Combine  cucumber

    slices
    and onion slices.  Cover with the salt, ice water and

    place
     (covered)  in  the refrigerator for  48  hours.   Mix

    sugar,
    vinegar, and garlic and bring to a boil; cool.  Drain

    pickles
     very well.   Loosely pack pickles into  containers.

    Pour
     sugar-vinegar solution over  pickles,  leaving  1-inch

    headspace.
     Freeze immediately.

    Freezer
    Pickles 3

        2 quarts sliced cucumbers

        1 onion, sliced thin

        2 tablespoons salt

        1 1/2 cups sugar

        1/2 cup vinegar (5% acidity)

      Combine cucumbers, onion, and salt.  Place refrigerator

    for
    2 hours; drain well.  Mix into  containers,  leaving  1-

    inch
    headspace.  Freeze immediately.

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