Cucumber Freezer Pickles

The past day and a half have been filled with really fun messages – texts, calls, emails, DMs. You all are L-O-V-I-N-G that Crustless Blueberry Pie. Makes me so happy to bring healthy(ish) recipes into the lives of friends and family – a bonus to, you know, whoever is reading out there.

I didn’t anticipate the recipe receiving so much love – I mean, it was like A LOT of people sending me pictures of their pies within…a day. Everyone was wanting to bake a pie on Sunday evening/Monday morning, it was hilarious. 

Now, my next question is…when are we going to get this excited about tofu? Because that 30-Minute Thai Green Curry Tofu is REALLY good! 😉

The rage for the pie was fun. THANK YOU! This is what having a food blog is all about. On my afternoon off yesterday, I made a second pie. As I shared, the first one lasted no time at all. It all started with 5 pounds of blueberries…

Similarly, we are DROWNING in cucumbers. Mark’s garden has officially produced 66 cucumbers. The picture of Shea on Saturday when we harvested 9 just that day was so well-loved. People sent gobs of recipes – many of which I’ve already tried versions of and some of which are on the menu this week. You guys ROCK. Thank you!

I also spent Saturday driving cucumbers around to friends. At one of my friends’ houses, I left with homemade bloody mary mix, homemade applesauce, and homemade strawberry jam – only a bonus! Win-win in my book!

With the cucumbers we kept (which has been a lot!), I used quite few (yet without making a dent) in making my friend Jacky’s Cucumber Freezer Pickles. If I didn’t know and trust Jacky, I’d have never made this recipe. FROZEN CUCUMBERS? Pass. Hard no.

You guys, it totally works. They’re SO good. Jacky loves food, I love food. We are to be trusted. Enjoy!

Cucumber Freezer Pickles

Cucumber Freezer Pickles

Yield: 10 pints
Prep Time: 2 hours
Additional Time: 2 hours
Total Time: 4 hours

Slightly sweet and slightly spicy, these freezer pickles are a great way to enjoy your summer freshness year-round!

Ingredients

  • 4 lbs English cucumbers, thinly sliced
  • 8 cups thinly sliced onions
  • 1/4 cup kosher salt
  • 3/4 cup water
  • 4 cups sugar
  • 1 Tbsp crushed red pepper flakes
  • 2 cups apple cider vinegar

Instructions

  1. Place sliced cucumber and onion in a LARGE bowl and sprinkle with the salt. Fill bowl with water and allow to sit at room temperature for 2 hours.
  2. Combine water, sugar, crushed red pepper, and vinegar in a pitcher or large bowl until well-combined and sugar has dissolved some.
  3. Drain cucumbers and onion; gently pack into each of 10 pint-sized canning jars. Pour an even amount of the vinegar mixture into each jar (it will not be 100% full). Top each jar with water, leaving 1 inch at the top.
  4. Secure the lids, gently rotate the jars to mix contents and store in the freezer. Thaw in the fridge over 1-2 days before serving.

Notes

Recipe from Jax House

You may use larger jars, following the same process.

I find a mandolin sped the slicing along nicely. It's a lot of cucumbers and onions to slice. Watch your fingers on those mandolins!

There is no nutrition information for this recipe because I only publish accurate stats. There's simply no way to know how much sugar and salt are consumed, so...sorry! But, enjoy nonetheless!

Are pickles and pickled goods your thing? Me too!

Be well,

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