Great Grandma Bonnie’s Freezer Pickles

 

Great Grandma Bonnie was the spunkiest old lady I’ve ever met! Even in her old age, she never got grumpy and she was constantly smiling and joking – I loved her smile! She’s been gone awhile now, but I can still hear her, plain as day, poking me in the ribs as we shared a laugh and exclaiming, “I’m telling you, kid!”, one of her favorite sayings from her youth.

Grandma's Freezer Pickles Recipe

Grandma always wanted to feed everyone who came to her house. Her freezer pickles were one of my favorite snacks and are such a quick and easy recipe to throw together. The work is in the peeling and slicing of the cucumbers, but after that it’s a breeze. You just combine all the ingredients and place them in the refrigerator for 24 hours before placing them in small freezer containers to be removed from the freezer one at a time as you use them. You may notice that I left out the green bell peppers. They’ve never been a favorite of mine. ;-)

Great Grandma's Freezer Pickles Recipe

Oh and Grandma Bonnie would definitely want me to tell you that not only was she my Great Grandmother, she was also a Great-GREAT Grandmother to my kids and goodness was she ever proud of that. I can hear her now: “I’m a Great GREAT!!!!!” We sure miss that spunky lady!

Carli

 

 

 

 

5.0 from 3 reviews
Great grandma's freezer pickles.
Author:
Recipe Type: Appetizer
Serves: 10
Preparation Time: 
Total Time: 
Ingredients
  • 7 cups pickling cucumbers, sliced
  • 1 green bell pepper, sliced
  • 2 onions, sliced
  • 1 cup white vinegar
  • 2 cups white sugar (this is an old fashioned recipe when sugar wasn't thought of as being as bad for you as it is today. Feel free to use less sugar!)
  • 1 tsp. celery seed
  • 1 tbsp. kosher salt
Instructions
  1. Peel pickling cucumbers.
  2. Mix vinegar, sugar, celery seed and kosher salt.
  3. If your sugar isn't dissolving well into the liquid, heat up in the microwave for 30 to 40 seconds until your sugar is no longer gritty in the liquid.
  4. Mix in remaining ingredients and place into the refrigerator for 24 hours before placing in a freezer container and freezing.
  5. Remove from freezer and let thaw as needed.

 

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18 Comments

  1. Barbara Bagley
    Posted May 7, 2012 at 8:30 am | Permalink

    Yay! You did it, Carli. But you didn’t say if they were sweet or not
    with all that sugar. Or does it taste like a bread and butter pickle?
    I can’t remember. lol I know your girls will eat them right out of the container. lol

    • Carli
      Posted May 7, 2012 at 8:37 am | Permalink

      I’m unsure what a bread and butter pickle is, to tell you the truth. They definitely have a different taste than a sweet pickle despite the amount of sugar used. The vinegar must balance out that sweetness quite a bit. Whatever the case, they were delicious! Yes, my kids were in no way about to wait that 24 hour refrigerator time. They started eating them immediately. Even Jaydin, who had once turned up her nose at the fact that I wasn’t making a dill pickle, changed her tune really quick when she tried them. They were good immediately but better after frozen – there was a certain crunch that the freezer added. They were darn good!

  2. Posted May 28, 2012 at 8:46 am | Permalink

    I cannot wait to try these!

  3. Jerry Broad
    Posted September 4, 2012 at 2:53 pm | Permalink

    Just like my grandma and mom used to make. skipped the peppers also, had to find the recipe as my mom has passed to Heaven and we have eaten the last of her frozen pickles :-)

    • Carli
      Posted September 5, 2012 at 10:04 pm | Permalink

      Jerry, so glad I was able to jog a great memory for you. Enjoy!!!

  4. Posted September 13, 2012 at 5:21 am | Permalink

    My 10 year old son and I made these and LOVE them! They are very similar to my husband’s grandmother’s “refrigerator pickles” recipe, but we have never known that we can FREEZE them successfully! I am VERY excited about being able to do this! Thanks!

    • Carli
      Posted September 16, 2012 at 8:45 am | Permalink

      Glad I could help! You’ll love them after freezing. Something about the freezing process gives them a different (wonderful!) kind of crisp. ;-) Enjoy!

  5. Karen Hungerford
    Posted August 9, 2013 at 1:52 pm | Permalink

    Could you take these out of the freezer and thaw then add oil and have cucumber salad?

    • Carli
      Posted August 11, 2013 at 10:42 pm | Permalink

      Hi Karen, I’d probably drain most of the liquid prior to putting a splash of olive oil in it. That sounds delish!

  6. Emily
    Posted August 29, 2013 at 4:43 pm | Permalink

    These look yummy! I’m wondering what it would hurt to leave the peeling on the cukes… I’ve got three little ones running around and I’ll be lucky to find the time to make these at all. It would cut out a lot of time if I could skip the peeling process. Has anyone tried that?

    • Carli
      Posted August 29, 2013 at 5:00 pm | Permalink

      After making these, I’m sure peeling them is an unnecessary process, Emily. They get so incredibly crispy that you won’t even notice the skin on them. If they didn’t get crispy, you might notice the skins as being a little tougher than the rest but that’s just not the case. If you do make them with the skin on, please will you let us know what you think?

      • Emily
        Posted August 30, 2013 at 8:08 pm | Permalink

        I made a batch of these last night and left the skin on and they are terrific! Definitely my newest craving… I froze a jar of them and then thawed them to see how they would hold up with the skin on and they’re nice and crispy! I would highly recommend skipping the peeling step as it is not necessary. I’m going to have to cut down on the amount of sugar I use in my next batch, because I’m going to be eating these nonstop! :)

        • Carli
          Posted August 31, 2013 at 8:13 am | Permalink

          I know, they are totally addictive, aren’t they? Glad to hear that you really don’t need to peel them. I think my next batch will have the skin on them too then! ;-) Thanks for letting me know, Emily!

  7. Marlene
    Posted September 9, 2013 at 3:34 pm | Permalink

    Okay, this has got to be one of the best pickle recipes I’ve ever tried. My in-laws are also hooked on em. I was eating them straight out of the fridge while I was attempting to put them in a freezer container, lol. Great recipe and a definite keeper. Already looking forward to making another batch. Thanks for a great, new recipe.

    • Carli
      Posted September 9, 2013 at 5:38 pm | Permalink

      You are so very welcome, Marlene! My great grandma would be beaming if she could see your comment. Enjoy, my friend! ;-)

  8. Kris
    Posted February 10, 2014 at 2:43 pm | Permalink

    Carli,

    This recipe sounds yummy. I’d like to make some to share with my parents but, my father is diabetic. I’m curious to know if you or others have tried this with artificial sweeteners.

    • Carli
      Posted February 10, 2014 at 8:57 pm | Permalink

      Hi Kris!
      I have not tried making the pickles with artificial sweeteners, however, we use a lot of stevia around here and I’m certain that would taste just as good! We use the alcohol free stevia extract. Next time I make them I’ll substitute with stevia and will report back to you. If you try it first will you let me know the conversion you used? I’m sure your diabetic dad and my diabetic daughter will appreciate it! ;-)

  9. Susan
    Posted July 5, 2014 at 3:37 pm | Permalink

    I have made freezer pickles with powdered stevia (the really concentrated stuff with no filler-Iused KAL brand) and they turned out great. Since the sugar isn’t doing anything for preserving, just for flavor (since the pickles are frozen), I can’t see how there could be a problem.

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