This is the most crucial step; to get it right, consider the water content of your future-pickles. Speaking of pickling vessels, may I suggest a plastic soup container? Sprinkle with a teaspoon of salt per pound of vegetables and let macerate for hours. Rinse off any remaining salt, squeeze out excess water, and pack into vessels. When the brine has cooled, pour over the packed vegetables, leaving a full inch of space at the top.
Put on the lids and freeze until completely solid. Thaw the pickles in the fridge for 24 hours before serving. Once thawed, they keep in the fridge basically forever, though the crispiness will decline after months. You can freeze dill pickles that are homemade or store-bought.
Both freeze well and will retain their quality for a long time. The only problem you may encounter is finding the right size jar to store them. The jar will need to be freezer safe. Get the dill pickles ready. If you have made some at home, make sure the recipes are complete and keep the brine. Once the dill pickles are ready for freezing, place them into a glass jar.
Again, make sure that the jar is safe for the freezer. Place all the dill pickles into the jar. There should be enough room to move them around. All you need is salt and water. Mix 4 tablespoons of salt per 1 quart 4 cups of water. Use a spoon to mix until all the salt is dissolved in the water. Place the lid on the jar and seal it tightly. For extra protection, you can cover the entire jar with a freezer bag.
Because there is no heat involved and the whole pickling process takes place in an anaerobic environment, the cucumbers will not oxidize and turn grey. For best results when making pickles, in the freezer or using the traditional method, you may want to keep some things in mind:.
Once you are ready to use your frozen pickles, thaw them in the refrigerator for 24 hours before you need them. Once defrosted, they will last a very long time in the fridge, but will eventually lose their texture. If you can manage to get a frozen pickle out of the frozen brine, you can consume them frozen , but this would be difficult to do.
We would recommend at least thawing them a little. You can pickle the cucumbers in a refrigerator , but they will not last nearly as long or get a crispy texture like both traditional and freeze pickling methods would. Pickles will last for up to a year in the freezer. Once defrosted they will maintain their texture for several months in the fridge.
You should also note that the exact amount of pickles as well as the nutritional information will vary by which type of cucumber you use. Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website! I'll be honest with you, I started this website because someone told me I couldn't and I needed to prove them wrong.
Along my journey, I actually really fell in love with writing about food. I hope you found value from whatever article you read, and if you have any remaining questions, don't hesitate to contact me!
Save my name, email, and website in this browser for the next time I comment. Foodsguy Freezing How To. Please see my disclosure to learn more. Pin Jump to Recipe. Continue to Content. Instructions Make the brining liquid by boiling vinegar, water, sugar, salt, and any added ingredients in a medium-sized saucepan. Boil on high until sugar dissolves completely. Let the bring cool to room temperature. Slice cucumbers to desired thickness.
Or leave them whole if desired. Place the slices in a colander, and sprinkle with salt. Allow cucumbers to sit for hours before rinsing them and squeezing any excess water.
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