Freezer Pickles

How can anyone turn down a bread and butter pickle? There are some out there who absolutely love pickles (I being one of them) so this recipe is perfect for anyone short on time (like a med student) and wants delicious homemade pickles!

You will need:

3 English cucumbers

1 medium white onion

2 TBSP of salt

1 1/2 cups of granulated sugar

3/4 cup of vinegar

Some plastic air tight containers


This is an english cucumber in case you don’t know what to look for in the produce section when comparing cucumber types. I just remember that they are the ones wrapped in plastic and have wrinkly skin.

English Cucumber


Simple enough right?

Slice cucumbers to the desired thickness (do you like thin pickle chips or thick?) and slice the onion to the same thickness as the cucumber. Personally, I slice mine thin enough that they are almost transparent. Sprinkle with the salt and toss to coat evenly. Place them in a large bowl and place in the refrigerator for 2 hours.

After 2 hours has passed, drain the excess water from the bowl. DO NOT RINSE! While the cucumbers are being salted up in the fridge, you can work on the liquid.

In a saucepan over medium heat, mix together the sugar and vinegar. Stir until the sugar is completely dissolved. Cool the liquid completely.

Once the liquid is cooled and the cucumbers have been salted and drained, you can begin to make the pickles. Divide the cucumbers into the plastic containers evenly. Pour the cooled sugar and vinegar liquid over the cucumbers and onions. Place the air tight containers in the freezer for 3 days!

After 3 days, transfer the pickles to the refrigerator to thaw. Once thawed, you can use them in anything. Top a burger, deep fry them or just eat them straight from the container.


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Image of the english cucumber:


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