Posted in Side Dish

Side Dish ‘n’ Saturdays: Freezer Pickles

Freezer Pickles


2 quarts thinly sliced cucumbers
2 sliced onions
2 tablespoons salt
1 cup white vinegar
3/4 cup sugar

Prep Day: Mix Cucumbers and Onions together and sprinkle with salt, mix well and let stand 2-3 hours. Rinse and drain well. Mix Vinegar and Sugar till sugar is dissolved.
Put cucumbers and onions in freezer containers or freezer bags, pour vinegar/sugar mixture over cukes and onions (I only fill mine half full to leave room for expansion during freezing).

Freeze 3 weeks before eating, the longer you let them sit the sweeter the pickles.

Serve Day: Thaw in refrigerator or in cold water.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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