Freezer Cucumber Pickles

Southern Living
about 3 pints


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3 1/2 cups thinly sliced cucumber
2 small onions, sliced and separated into rings
1 tablespoon salt
1 cup sugar
1/2 cup white vinegar
3 tablespoons water


Combine first 3 ingredients in a large bowl; set aside.

Cook sugar, vinegar, and 3 tablespoons water in a saucepan over medium heat, stirring until sugar dissolves. Pour over cucumber mixture.

Cover and chill 48 hours.

Spoon into half-pint jars or freezer containers; seal, label, and freeze pickles up to 6 months. Thaw in refrigerator before serving; use thawed pickles within a week.

Prep: 30 min., Chill: 48 hrs.

Created date

March 1999