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Freezer Dill Pickles
Credit:
Peter Ardito
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 1 quart
Ingredients
Ingredient Checklist
1 pound cucumbers, sliced 1/8 inch thick (3 1/2 cups)
1/2 sweet onion, quartered crosswise and thinly sliced (1 cup)
1/2 cup sugar
1/2 cup distilled white vinegar
Kosher salt
1/4 cup dill sprigs
1 tablespoon mustard seeds
Cook's Notes
This recipe starts with 1 pound of cucumbers for easy batching and scaling. Freeze in pint-size jars for at least 1 week and up to 6 months (be sure to leave 1 inch of space below the lip of the jar to allow for expansion during freezing). When ready to eat, thaw one jar in the refrigerator overnight; thawed pickles can be stored in the refrigerator for up to 2 weeks.
Gallery
Freezer Dill Pickles
Credit:
Peter Ardito
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 1 quart
Gallery
Freezer Dill Pickles
Credit:
Peter Ardito
Freezer Dill Pickles
Credit:
Peter Ardito
Freezer Dill Pickles
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 1 quart
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 1 quart
prep: 10 mins
total: 2 hrs 10 mins
prep:
10 mins
total:
2 hrs 10 mins
Yield: Makes 1 quart
Makes 1 quart
Ingredients
Ingredients
- 1 pound cucumbers, sliced 1/8 inch thick (3 1/2 cups)
- 1/2 sweet onion, quartered crosswise and thinly sliced (1 cup)
- 1/2 cup sugar
- 1/2 cup distilled white vinegar
- Kosher salt
- 1/4 cup dill sprigs
- 1 tablespoon mustard seeds
Directions
Place cucumbers and onion in a medium heatproof bowl.
In a small saucepan, combine sugar, vinegar, 1 tablespoon salt, and 1/4 cup water. Bring to a boil, stirring just until sugar dissolves. Pour over cucumber mixture; let cool completely, 1 hour. Let stand 1 hour more, then stir in dill and mustard seeds.
Divide among two pint-size glass jars; freeze at least 1 week and up to 6 months.
Cook's Notes
This recipe starts with 1 pound of cucumbers for easy batching and scaling. Freeze in pint-size jars for at least 1 week and up to 6 months (be sure to leave 1 inch of space below the lip of the jar to allow for expansion during freezing). When ready to eat, thaw one jar in the refrigerator overnight; thawed pickles can be stored in the refrigerator for up to 2 weeks.
Cook’s Notes
This recipe starts with 1 pound of cucumbers for easy batching and scaling. Freeze in pint-size jars for at least 1 week and up to 6 months (be sure to leave 1 inch of space below the lip of the jar to allow for expansion during freezing). When ready to eat, thaw one jar in the refrigerator overnight; thawed pickles can be stored in the refrigerator for up to 2 weeks.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Freezer Dill Pickles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Freezer Dill Pickles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
