Total Time
25mins
Prep 20 mins
Cook 5 mins

I made this for the first time last year, they turned out great, going to double the batch this year.

Ingredients Nutrition

Directions

  1. Wash cucumbers.
  2. Slice 1/16-inch off the blossom end.
  3. Cut cucumbers into 1-inch cubes.
  4. Measure 12 cups.
  5. In a large bowl, combine cucumbers, water and pickling salt, mix well.
  6. Cover and let stand 30 minutes.
  7. Drain and rinse well.
  8. In an 8 to 10-quart saucepot, combine cucumbers, onions and remaining ingredients.
  9. Bring to a boil over medium-high heat, stirring occasionally.
  10. Boil 5 minutes.
  11. Immediately fill freezer containers with mixture, leaving 1/2-inch head space.
  12. Wipe container rims and seal.
  13. Cool completely before placing in freezer.
  14. Pickles can be stored in freezer up to 6 months.

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