Freezer Cucumbers

Recipe printed from


3 ½ cups cucumbers, thinly sliced 

2 small onions, sliced into rings and separated (less if you desire)

1 tablespoon salt

1 cup sugar

½ cup white vinegar

3 tablespoons water


Combine first 3 ingredients in a large bowl; set aside. Cook sugar, vinegar and water in a saucepan over medium heat, stirring until sugar dissolves. Pour over cucumber mixture. Cover and chill 48 hours. Spoon into half-pint jars or freezer containers. Seal, label and freeze pickles up to 6 months*. Thaw in refrigerator before serving; use thawed pickles within a week. 

*I have used up to 1 year.