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Sweet Freezer Pickles with Dill


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Sweet Freezer Pickles with Dill


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Sweet Freezer Pickles with Dill

Freezing marinated crisp, firm veggies is a quick, tasty way to preserve veggies like cucumbers, peppers, carrots, and cabbage. Once thawed, they can be kept in the fridge for a few days.


  • Ready Time : 0 min



  • 2½ pounds cucumbers, cut into rounds or slices
  • 3 tablespoons pickling or kosher salt
  • 5 garlic cloves, minced
  • ⅓ cup minced fresh dill
  • 1 teaspoon whole dill seeds
  • 1 cup chopped or sliced red pepper (optional)
  • 1½ cup sugar
  • 1½ cup cider vinegar


  1. In a large bowl, toss the cucumber slices with the salt. Let the cucumbers stand for about 2 hours to release moisture and drain.
  2. In another bowl, combine the salted cucumbers, garlic cloves, dill and dill seeds, chopped red pepper, sugar, and vinegar. Refrigerate the mixture for a few hours so the cucumbers have a chance to absorb the flavors of the brine.
  3. Remove the bowl from the fridge. Pour the cucumbers and brine in freezer bags or containers and store in the freezer. Thaw the pickles for about 8 hours in the fridge before serving.





3 Responses to Sweet Freezer Pickles with Dill

  1. avatar says: DebbieB

    So, when this issue came out I ran to the farmers market and bought asparagus, radishes and lots and lots of cucumers! My only problem was the radishes, they ‘bled the red’ so the liquid was pink and the radishes were white. Any idea on what went wrong?

  2. So it turns out Debbie, that we didn’t do anything wrong, that is what happens to radishes. If you want something similar without the color issues use baby turnips.

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