Freezer Dill Pickles

Name: Freezer Dill Pickles
Prep time: 10 min
Total time: 130 min
Ingredients: 1 pound cucumbers, sliced ⅛ inch thick (3 ½ cups); 0.5 sweet onion, quartered crosswise and thinly sliced (1 cup); 0.5 cup sugar; 0.5 cup distilled white vinegar; Kosher salt; 0.25 cup dill sprigs; 1 tablespoon mustard seeds

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By

Martha Stewart Test Kitchen

Updated on September 5, 2018

freezer pickles jar — Photo: Peter Ardito

Prep Time:

10 mins

Total Time:

2 hrs 10 mins

Yield:

1 quart

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.

Ingredients

1 pound cucumbers, sliced ⅛ inch thick (3 ½ cups)
½ sweet onion, quartered crosswise and thinly sliced (1 cup)
½ cup sugar
½ cup distilled white vinegar
Kosher salt
¼ cup dill sprigs
1 tablespoon mustard seeds

Directions

Place cucumbers and onion in a medium heatproof bowl.
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.