Freezer Pickles


Recipe by Thy Tran

Yield: 3 half-pint jars

Occasion: ,


  • 4 cups thinly sliced pickling Japanese, or Armenian cucumbers
  • 1 small thinly sliced red onion
  • 2 tablespoons kosher salt
  • 1-2 cups sugar (depending on your taste for sweetness)
  • 1 cup white distilled vinegar
  • 2 tablespoons dill celery, or mustard seeds
  • 1/2 teaspoon dried chile flakes or 1 fresh chile sliced thinly (optional)


  1. Toss together the cucumber slices, red onion, and salt. Refrigerate this mixture overnight. Rinse well, then squeeze dry in a clean cloth or press well against a colander to remove as much moisture as possible.
  2. In a glass, plastic or ceramic bowl, stir together vinegar, sugar, and spices. Add the cucumber and stir well with a wooden spoon or your hands.
  3. Pack into glass jars, leaving 1/2-inch of headspace, and freeze at least 24 hours. Thaw pickles in serving bowl for at least 10 minutes just before serving.
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