Freezer Dill Pickles
This simple freezer pickle recipe is a great way to preserve cucumbers to enjoy all year long.
Ingredients
- 6 cups washed, thinly sliced (1/8" to 1/4" thick) pickling cucumbers, about 1 1/2 to 2 pounds
- 4 cloves garlic, thinly sliced
- 1 Tablespoon dill seeds
- 1/4 teaspoon red pepper flakes, optional use if you like your pickles a little spicy
- 3 cups water
- 2/3 cup white vinegar
- 1 Tablespoon salt
Instructions
- Place the cucumbers in a bowl with the garlic, dill seeds, and red pepper flakes. Whisk together the water, white vinegar, and salt until the salt is dissolved. This is your brine.
- Pour the brine over the cucumbers and spices. Be sure all the cucumbers are covered.
- Refrigerate 8 hours or overnight.
- After 8 hours or the next day, place the cucumbers in freezer-safe containers (whatever size you prefer), spooning some garlic, dill seeds, and red pepper flakes in each container. Pour in enough brine to cover.
- Place a lid on each container and label each one with the contents and date. Freeze.
- To enjoy: Thaw pickles in the refrigerator overnight. Eat within one week.