Easy Freezer Pickles Recipe

Easy Freezer Pickles Recipe

Easy Freezer Pickles Recipe

These easy, sweet and tart pickles are preserved in your freezer. Enjoy garden fresh pickles without the canning or processing with this easy freezer pickles recipe!

‘Tis the season! Pickling cucumbers are ripening all over the United States. This easy freezer pickles recipe is a fantastic alternative to canning pickles. You can store these easy freezer pickles in your freezer for 6 months (up to a year). By adjusting the amount of sugar in the recipe, you can make your pickles sweeter or tarter. The less sugar you add, the more pucker-worthy your pickles. The more sugar, the more bread-and-butter type of pickle you will produce.

I want to caution you about making a brine in a metal bowl: do not do it. Use plastic (a food grade bucket works well), glass or ceramic container with a lid for best results.

You will read many, many, many freezer pickle recipes online. As long as they contain salt (kosher or sea salt, not regular iodized salt) and vinegar and allow for bringing time, you should get freezer pickles. Be cautious about how long the pickles will last once defrosted, however. Two – three weeks is the maximum you should keep defrosted freezer pickles. I suggest you freeze these freezer pickles for several days to a week before using.

Easy Freezer Pickles Recipe

These easy, sweet and tart pickles are preserved in your freezer. Enjoy garden fresh pickles without the canning or processing with this easy freezer pickles recipe!

Prep Time:45 minutes, plus 24 hours for brining


16 (generous) cups Pickling Cucumbers, thinly sliced
2 medium White Onions, thinly sliced
8 TBSP Kosher Salt
5-8 cups White Sugar (depends on how sweet you would like these)
4 cups White, Distilled Vinegar
2 TBSP Celery Seed
2 TBSP Mustard Seed
2 TBSP Dry Dill
Fresh Dill Sprigs (optional)


• Thoroughly was your pickles. Scrub the ends to remove all dirt. Dry the pickles.

• Thinly slice your cucumbers and onions. A mandoline is great for this!

• Allow for a generous 16 cups of sliced pickles.

• Combine cucumbers, onions, salt, celery seed, mustard seed and dry dill in a food grade container. Mix well.

• Add white sugar, mix well.
• Add vinegar, mix well.

• Cover and refrigerate overnight (24 hours).

• Remove food grade bucket from the refrigerator, and place brined pickles in freezer grade plastic containers, leaving 1/2″ of head room. Tongs work well to remove the pickles from the bucket.

• Top with brine mixture.

• Clean off rims of containers.

• Cover, label and place in freezer. Freeze for at least 3 days before eating.
• Thaw for 30 minutes before serving.

• These will last in your freezer for 6 months. Once thawed they will only last a few weeks in your refrigerator, so consume quickly!

Makes 4 quarts Freezer Pickles

• To print the Easy Freezer Pickles recipe, click here.


Disclosure the links in this post may be affiliate links.

• For more Recipes on Ann’s Entitled Life, click here.

• If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!

Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life Ann's Entitled Life


  1. Stephanie K says:

    These look really yummy and not too complicated. I hope I’m able to get enough cucumbers to give it a try in the next few weeks. Thank you!

    • I hope you enjoy them, Stephanie. You can break down the recipe if you only have XX cucumbers. It should divide well by 2 and 4. I’m not sure it is worth doing less than 4 cups of sliced cucumbers.


      • Is it okay to jar the pickles for refrigerator? Also, how about red onions?

        • Judy, yes. However, this makes a lot more than could normally be consumed in a few weeks by a family, so there would be a LOT of excess pickles. You can’t really freeze those jars. Now if you were making these for a large picnic with 100 people and never planned on freezing any, sure that would work.

          Note: these really are better if you freeze for at least a few days, but if you can’t, you can’t.


  2. Looks yummy! Sadly I cant use the freezer for preserving them as I do batch cooking so I really do use my freezer space.

  3. These sound great, not to mention seems they are very easy to make. I don’t think I could do as big as a batch for prererving but maybe I will cut the recipe.

  4. I love me some pickles, cucumbers whatever, and the recipe sounds really good. I tried doing this once, but I tried jarring, and they blew up! LOL Now freezing that might be different and easier. Going to have to try this. Thanks for sharing. I have recipe Friday if you’re interested you can come share your recipes with my readers too! Hope to see you then. 😉

  5. NYC Single Mom says:

    interesting never thought to freeze pickles. This looks pretty easy too

  6. THANK YOU!! This is exactly what I’ve been looking for; I’ve tried making pickles many times using a water bath and the heat makes them way too flimsy for my taste. I’ve wanted to try a cold method but the idea of fermenting them for months in a closet somewhere scares me. This is something I could actually do!!

  7. I love pickles and these are great tips!! I would love for you to share this at my link party Making Memories Mondays going on now! There’s a great cash giveaway too!

  8. JUST what I needed, thanks tons!! Am saving this for when the cucumbers come into my garden

  9. Ann, I was just talking to some girlfriends last week about how homemade pickles are so much better than store bought and now I have a recipe:). Thanks so much for sharing your recipes at Dream. Create. Inspire. Link. I hope you will join us again this Tuesday night! Take care, Tara

  10. Could I use Splenda in place of regular sugar?

    • Mimi, I have not done so. Generally speaking, sugar is added for flavor. People add sugar or brown sugar to a brine, although you can brine without sugar. Supposedly sugar absorbs the moisture, but I am not a scientist and don’t really know how that works. Here is an excellent article on the function of sugar in foods: Sugar.org.

      So, while I have never used Splenda and can’t make any promises, it is possible it might be used with success.

      If you do try it, please come back and tell us how it worked!


  11. Can you use whole cucumbers and/or spears for your freezer pickles?

    • Hi Pam,

      While I have not done it, you should be ok with the spears. I doubt whole pickles would work… no open surface area to brine.


  12. i must be blind, i can’t find the PRINT button.


  1. […] Easy Freezer Pickles – Ann’s Entitled Life […]

Speak Your Mind


Return to top of page