Hot-and-Sweet Freezer Pickles

Recipe from

Southern Living


3 1/2 cups thinly sliced pickling cucumbers (about 1 pound)
1 medium onion, sliced and separated into rings
2 jalapeño peppers, seeded and sliced
3 large garlic cloves, pressed
1 tablespoon salt
1 cup sugar
1 cup white vinegar (5% acidity)
2 tablespoons water


Combine first 5 ingredients in a large bowl.

Cook 1 cup sugar, 1 cup vinegar, and 2 tablespoons water in a saucepan over medium heat, stirring until sugar dissolves. Pour mixture over cucumber mixture. Cover and chill 48 hours.

Spoon evenly into 6 half-pint or 3 pint canning jars or freezer containers, leaving 1/2 inch of room at the top; seal, label, and freeze pickles 8 hours or up to 6 months. Thaw in refrigerator before serving; use thawed pickles within 1 week.