Homemade Freezer Pickles

Crunchy, sweet, and tangy, these freezer pickes are homemade with love. They’re perfect on a sandwich, burger, or even on their own as a side dish!

Sweet and tangy with PLENTY of crunch, these freezer pickles perfect year-round!  No complicated canning steps or equipment needed! #pickles #homemade #freezerpickles #cucumbers #farmersmarket #gardenfresh #howto

You guys, I’ve been wanting to share this recipe with you all for a while now.  It comes straight from my Great Grandma Lorrine… which in my family, means you KNOW it’s good.  She was an amazing cook… and I SO wish I could cook with her today.

She made so many amazing recipes, but this was one she made that I distinctly remember her making and us eating them together at her house.  Don’t you just love old family recipes that bring back memories?  It’s one of the reasons I love cooking so much.  Food evokes so many memories and brings families closer together!

Pouring pickling brine in container for freezer pickles

Alright, alright… I’ll stop being sappy lol.


If you’ve never heard of freezer pickles before… fear not.  A lot of people haven’t!  Freezer pickles are homemade pickles that are made a little differently.  Traditional pickles, like dill, are made by bringing the brine solution up to a boil, then pouring the hot brine over the cucumbers.  In this method, the cukes are mixed with a room temperature solution, refrigerated to keep them cool, then frozen.


Nope!  Once you’ve combined the cucumbers, onions and peppers with the brine solution and refrigerated them, you can put the pickles in airtight containers and keep them refrigerated for several weeks.  I will say though, when testing this recipe, I put one batch in the freezer and one batch in the refrigerator; and the freezer batch was much crisper with more of a crunch.  So if you like a good crunchy pickle texture, I recommend freezing them.

Forkful of freezer pickles


They’re definitely sweet, similar to a bread and butter style pickle… but with more of a tang.  Despite the large amount of sugar, these don’t taste ONLY sweet.  The vinegar and spices mellow it out a bit.


I haven’t tried or tested that, but I think it would work just fine!  Use any dill refrigerator pickle recipe, (this one looks good), then freeze them like you would for this recipe.

Bowl of sweet pickles with onions


Just about anything you’d like!  They’re amazing on a burger, hot dog (sounds weird, but it’s good!), chicken salad or cold cut sandwich, or even just a side dish.  It may seem odd to have a big pile of pickles on your plate, but these are so different from the traditional dills, you’ll DEFINITELY want more than one or two!

Spoonful of sweet pickles in white bowl


  • Mixing Bowls – this set comes with airtight lids, so it’s perfect for refrigerating these pickles for that first 24 hours.
  • Mason Jars – in case you’re looking for some, I like the wide-mouth jars like these.

Sweet and tangy with PLENTY of crunch, these freezer pickles perfect year-round!  No complicated canning steps or equipment needed! #pickles #homemade #freezerpickles #cucumbers #farmersmarket #gardenfresh #howto

Homemade Freezer Pickles

Crunchy, sweet, and tangy, these freezer pickes are homemade with love!
5 from 7 votes
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Prep Time: 1 hr 10 mins
Total Time: 1 hr 10 mins
Servings: 8 servings
Calories: 220


  • 7 cups thinly sliced pickling cucumbers (approximately 4 medium sized cucumbers)
  • 2 - 3 yellow or sweet onions , peeled and thinly sliced
  • 1 - 2 green bell peppers , seeded and thinly sliced (optional)
  • 2 Tbsp kosher salt
  • 2 cups granulated sugar
  • 1 cup apple cider vinegar
  • 1 Tbsp mustard seed
  • 1 Tbsp celery seed


  • Add cucumbers, onions and green peppers (if using) in a large non-reactive mixing bowl.  Sprinkle with kosher salt and stir to combine.  Let sit for 1 hour.  Transfer mixture to a colander to drain and rinse to remove excess salt.
  • Wipe out the same mixing bowl, then add drained and rinsed cucumber mixture back to the bowl.
  • In another small mixing bowl, combine sugar, apple cider vinegar, mustard seed and celery seed.  Stir together to combine.  If the sugar isn't mixing well, add bowl to the microwave (make sure it's microwave-safe!), and heat for 30 seconds or so, until the sugar will dissolve into the vinegar when stirred.
  • Pour liquid over the cucumber mixture in the bowl and stir to combine.  Cover tightly and refrigerate for 1 full day.  Transfer freezer pickles to freezer-safe containers and freeze for up to 6 months.
  • To eat:  Thaw pickles out in the refrigerator overnight.  Once thawed, pickles should be eaten within 2 weeks.  Enjoy on their own, on top of a burger, on top of hot dogs, on top of sandwiches, or however you'd like!


  1. Pickling cucumbers worked best when I tested this recipe, but regular cucumbers will work in a pinch.
  2. Peel the cucumbers if you don't like the bite of the cucumber skin.
  3. Add a pinch of black pepper if you like a peppery bite.
  4. I recommend freezing in smaller containers, so you can just thaw out 1 container at a time and keep the rest frozen for another time.
  5. I've successfully frozen these pickles in glass containers (leave about 1/2" of headroom at the top to allow to expansion), plastic containers, and freezer-safe resealable plastic bags.
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Sweet and tangy with PLENTY of crunch, these freezer pickles perfect year-round!  No complicated canning steps or equipment needed! #pickles #homemade #freezerpickles #cucumbers #farmersmarket #gardenfresh #howto

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20 comments on “Homemade Freezer Pickles”

  1. This is a great recipe – exactly what I was looking for! They are sweet, tangy, tasty and crisp. Will be making more this week to keep up with the cucumbers from the garden.

  2. I made these but made a few changes as the recipe suggested could be done.  Instead of bell peppers, I used jalapeños and hot Santa Fe peppers.  I omitted  the celery seed and mustard seed but did add some hot pepper flakes…we love spicy condiments!  After refrigerating for 24 hours, I tasted before freezing.  OMG these are delicious….I’m sure I’ll be making more.  Thank you for this recipe keeper!

  3. Would it be possible (and still tasty) to remove the seeds?  I’m sure they add flavor but I don’t like crunching down on them….they always seem to be in the way!  What about putting them in a cheesecloth bag and then remove before serving?

  4. Is there any way to use a sugar substitute (ie splenda) with these? Or cut the sugar out altogether? I’m pre-diabetic but would love to try this recipe? Thoughts?

  5. LOVE using Grandma’s recipes! Do you have one (or tried one) for freezer slaw? I have my Grandma’s recipe for that…it’s SO good!

  6. This looks so delicious. Love your photos!!

  7. These look so delicious! Thank you for sharing. How would I make them spicy though?

  8. I will definitely try this! It sounds so easy to make!

  9. I really love pickles with my sandwiches. I never heard of freezer pickles before but I will definitely try this. Thank you so much for publishing this.

  10. I need to try these! So perfect for summer!

  11. I would love to try this! We love homemade dill pickles!

  12. Easy and delicious! I need to try your tips!

  13. Crunchy pickles are the best! Can’t wait to make a batch of these!

  14. I haven’t made these since I was a kid, when I’d help my gradma. My daughter is going to love making these!! thanks!

  15. This is really nice but am always so busy with work to even go to the kitchen. I will try to make out time to try this recipes myself because its always better to prepare them yourself. Thanks for the piece you shared