Ingredients for Freezer Dill Pickles
- Cucumber
- Yellow Onion
- 4 tablespoons salt
- 2 tablespoons water
- 1 cup sugar
- 1/2 cup cider vinegar
- 1 tablespoon dried dill weed
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How to Make Freezer Dill Pickles
- Thinly slice 1 pound of cucumbers and 3/4 pound of yellow onions to 1/8 inch thickness.
- In a 2-quart non-metal bowl, combine the sliced cucumbers and onions with 4 tablespoons of salt and 2 tablespoons of water.
- Let the mixture stand for 2 hours.
- After 2 hours, drain the cucumbers and onions thoroughly. Do not rinse.
- Return the drained vegetables to the bowl.
- Add 1 cup of sugar, 1/2 cup of cider vinegar, and 1 tablespoon of dried dill weed to the bowl.
- Stir gently until the sugar dissolves completely and the liquid covers the vegetables.
- Pack the pickle mixture into wide-mouth jars or freezer-safe containers, leaving 1 inch of headspace at the top.
- Seal the jars or containers tightly.
- Freeze for up to 3 months.
- To serve, thaw in the refrigerator overnight or at room temperature for a couple of hours.
Nutrition Information (Approximate per serving)
Sodium
291 g
Sugar
222g
Fat
0g
Carbs
21g
