Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your back pocket in the months to come.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cucumbers and onion in a medium heatproof bowl.

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  • In a small saucepan, combine sugar, vinegar, 1 tablespoon salt, and 1/4 cup water. Bring to a boil, stirring just until sugar dissolves. Pour over cucumber mixture; let cool completely, 1 hour. Let stand 1 hour more, then stir in dill and mustard seeds.

  • Divide among two pint-size glass jars; freeze at least 1 week and up to 6 months.

Cook's Notes

This recipe starts with 1 pound of cucumbers for easy batching and scaling. Freeze in pint-size jars for at least 1 week and up to 6 months (be sure to leave 1 inch of space below the lip of the jar to allow for expansion during freezing). When ready to eat, thaw one jar in the refrigerator overnight; thawed pickles can be stored in the refrigerator for up to 2 weeks.

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