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 immediately.
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.