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Sweet ‘n’ Tangy Freezer Pickles

Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina
  • Total Time
    Prep: 20 min. + chilling Cook: 5 min. + freezing
  • Makes
    32 servings (1/4 cup each)


  • 2 pounds pickling cucumbers (about 8 to 10 medium), trimmed and thinly sliced
  • 3 medium onions, thinly sliced
  • 1 large green pepper, chopped
  • 3 tablespoons salt, divided
  • 2 cups sugar
  • 1 cup white vinegar
  • 3 teaspoons celery seed


  • In a large glass or stainless steel bowl, toss vegetables with 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate, covered, 8 hours. Drain and rinse; drain well. Return to bowl.
  • In a saucepan, combine sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir 1 minute. Pour over cucumber mixture; stir to combine.
  • Transfer to freezer containers or canning jars, leaving 1-in. headspace; cool completely. Freeze, covered, up to 6 weeks.
  • Thaw in refrigerator before serving. Store thawed pickles in the refrigerator up to 2 weeks.

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  • Aljesbob
    Dec 7, 2010

    I am not a sweet and sour fan but I liked these and my family LOVED them!!

  • smalltowngirl_VA
    Jul 22, 2010

    No comment left

  • bcottage540
    Aug 29, 2007

    No comment left

  • Anonymous
    Jul 17, 2007

    No comment left