Peggi Anne Tebben


I have made these since God was a child! We freeze some at the end of the season & just keep them in the fridge & eat them during the season.They have a sweet, slightly salty taste & you can't stop eating them.


★★★★★ 2 votes



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5 c
peeled & sliced, pickling cucumbers
1/2 c
pickling salt
2 c
small pearl onions or just cut up regular onions
1 c
white vinegar
1 c

How to Make FREEZER PICKLES (or not!)


  • 1In large bowl, combine salt & enough water to cover the cucumbers.
  • 2Once salt is dissolved, add the cucumbers & onions.
  • 3Place a saucer on top of them to hold them down under the water.
  • 4Let set for 4 hours on counter top.
  • 5Meanwhile, add sugar & vinegar to a medium sauce pan & bring just to a boil. Remove from heat & cool completely.
  • 6Pour water solution off of cucumbers & rinse & drain.
  • 7Place in container suitable for freezing, if that's your intentions, or just place in fridge container with tight lid. I use a 1/2 gallon canning jar.
  • 8Pour vinegar solution over them & either freeze right away or place in fridge overnight before serving.
  • 9We eat them as an appetizer, as a side dish or just however you like.
  • 10These will keep for quite a while, if they last that long!

Printable Recipe Card

About FREEZER PICKLES (or not!)

Main Ingredient: Vegetable
Regional Style: Southern

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