Who says you need a canning pot to enjoy homemade pickles? Freezer pickles are simple to make, taste amazing, and stay fresh in the freezer for months, so you can savor that sweet, briny crunch of summer anytime.

First things first, this is a pickle recipe – but not a canning recipe.

For those of you new to pickle making, this is great news! You can make a big batch of freezer pickles with minimal ingredients, no special equipment, and minimal time commitment.

What Are Freezer Pickles?

Freezer pickles are cucumbers preserved in a vinegar-based brine and stored in the freezer instead of being heat-processed like traditional canned pickles.

They are made by slicing cucumbers, salting them briefly to draw out moisture, and then combining them with a sugar and vinegar brine. This recipe is for dill freezer pickles and contains fresh dill and garlic.

What You’ll Need To Make Dill Freezer Pickles

• Pickling cucumbers: I purchased mine at the farmer’s market. Look for cucumbers about 5 to 6 inches long.
• Pickling salt: Pickling salt is different than table salt, as it contains no additives which can make a cloudy brine. 
• Apple cider vinegar
• Sugar
• Fresh dill
• Fresh bell pepper
• Fresh garlic

Step 1: Slice Cucumbers

Use a mandolin slicer to slice cucumbers very thin: I experimented with the thinnest setting and the 2nd thinnest setting.

The 2nd thinnest setting on my mandolin slicer was perfect = Not quite translucent.

Step 2: Salt Cucumbers

Place sliced cucumbers in a large non-reactive bowl. Toss with salt.

Let the cucumbers sit on the cupboard at room temperature for 2 to 3 hours. Rinse well.

Step 3: Make The Brine

The brine for these dill freezer pickles is made with simple ingredients including apple cider vinegar, sugar, bell pepper, fresh dill, and fresh garlic. 

The brine is not heated. You’ll want to mix it well so the sugar dissolves in the vinegar.

Step 4: Combine Cucumbers + Brine

Now you’ll add the cucumbers to the brine. Stir well to ensure all cucumber slices are covered/submerged in the brine.

Move the cucumbers to the fridge and chill for 8 to 10 hours.

Step 5: Freeze Pickles

Once the cucumbers have been refrigerated for 8 to 10 hours, they’re ready to be frozen.

Please note: The pickles are edible at this point. You don’t have to freeze them all – you can store some in the fridge to eat now.

To freeze: Place pickles and some of the brine in freezer bags or freezer containers. Leave some headspace to account for expansion while freezing.

Before eating: Thaw pickles in the fridge for about 8 hours before eating. Alternatively, you can run some cool water over the freezer bags to speed up the thawing process.

Serving Suggestions

Now that you’ve made your first batch of freezer pickles, you’ve got to know some of the many ways to enjoy them:

• Eat straight from the fridge as a snack
• Layer on sandwiches, burgers, or wraps
• Add to coleslaw, or green salads
• Include on cheese or charcuterie boards
• Add to tacos, banh mi, or gyro wraps
• Mix into egg salad, ham salad or deviled eggs
• Toss into potato salad, macaroni salad, or pasta dishes
• Use as a garnish for Bloody Marys or savory cocktails
• Chop and mix into mustard or mayo for a quick burger relish (or try this 3-ingredient burger relish or this tangy red hamburger relish)
• Serve alongside fried chicken and waffles or fish sticks

I hope I’ve convinced you to give freezer pickles a try: They’re easy to prepare, require minimal equipment, and offer a simple alternative to traditional pickling methods.

This wonderful recipe was adapted from The Joy Of Pickling, by Linda Ziedrich.