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.


Credit: Peter Ardito

Recipe Summary

10 mins
2 hrs 10 mins
Makes 1 quart


Ingredient Checklist


Instructions Checklist
  • 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.