freezer pickles

Quick, easy, and absolutely delicious&nbsp;- these pickles will be the hit of your picnic, potluck, or dinner party! Freezing instead of boiling brings out flavors lost to the heat, as well as being the only way we've found of keeping the fresh summer cilantro flavor into the winter.&nbsp;

Cilantro Freezer Pickles

lbs. cucumbers (thinly sliced)

onions

salt salt

red bell pepper (chopped)

tsp ground cumin (freshly ground has better flavor)

cilantro

sugar

cider vinegar

Wash and thinly slice cucumbers - do not peel, then thinly slice onions. There should be about 7 cups.

Toss cucumbers and onions in a large bowl with salt, mixing well to evenly distribute the salt. Let stand at room temperature for 2 - 3 hours, then drain excess liquid but do not rinse.

Combine remaining ingredients in a separate bowl, mix well and pour over vegetables, stirring well to mix. Refrigerate for 8 - 10 hours or overnight.&nbsp;

Pack the vegetables and brine in freezer-proof rigid containers and freeze. We like to use pint jars - they are the perfect size for a picnic or family BBQ. Make sure to leave about 1 inch of headspace to allow for expansion so the jars don't break.&nbsp;When packing&nbsp;the vegetables, make sure the brine completely covers them to prevent freezer burn and ensure the best flavors.&nbsp;

Freeze for a minimum of 2 weeks to allow the flavors to mature and mingle.&nbsp;To serve, thaw overnight in the refrigerator and enjoy!&nbsp;Be prepared to make an immediate, larger second batch!

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Cilantro Freezer Pickles

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The most viewed freezer pickles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cilantro Freezer Pickles

The most viewed freezer pickles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine