Michigan State University Extension
Preserving Food Safely - 01600821


     Glass  jars are preferable for packing  these  pickles.
Once  thawed,  they should be stored in the refrigerator and
used within a reasonable length of time.   A disadvantage of
these  pickles is the apparent increase in toughness of  the
cucumber skin.                                              

Freezer Pickles 1                                           

     25 medium, unpeeled cucumbers                          
     10 medium onions                                       
     5 pounds sugar                                         
     3 cups vinegar (5% acidity)                            

     Slice cucumbers and onions very thin and add cold water
to cover.   Let  stand  12  to 18 hours in the refrigerator.
Heat sugar and  vinegar to boiling;  cool.   Drain cucumbers
and  onions  very  well  and  pack  into  freezer  container
(preferably  glass   jars).    Pour   cooled   sugar-vinegar
solution  over  pickles,  leaving 1-inch head space.  Freeze

     Salt  is not used in the above recipe so it is  a  good
choice for persons on a low-sodium diet.                    

Freezer Pickles 2                                           

     25 medium, unpeeled cucumbers                          
     8-10 medium onions, sliced                             
     1/2 cup salt                                           
     Ice water to cover                                     
     5 cups sugar                                           
     3 cups white vinegar (5% acidity)                      
     2-3 cloves garlic, chopped (optional)                  

     Slice  cucumbers  1/8-inch  thick.    Combine  cucumber
slices and onion slices.  Cover with the salt, ice water and
place  (covered)  in  the refrigerator for  48  hours.   Mix
sugar, vinegar, and garlic and bring to a boil; cool.  Drain
pickles  very well.   Loosely pack pickles into  containers.
Pour  sugar-vinegar solution over  pickles,  leaving  1-inch
headspace.  Freeze immediately.                             

Freezer Pickles 3                                           

     2 quarts sliced cucumbers                              
     1 onion, sliced thin                                   
     2 tablespoons salt                                     
     1 1/2 cups sugar                                       
     1/2 cup vinegar (5% acidity)                           

   Combine cucumbers, onion, and salt.  Place refrigerator  
for 2 hours; drain well.  Mix into  containers,  leaving  1-
inch headspace.  Freeze immediately.                        

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