Too Many Cucumbers? Time for Freezer Pickles! 🥒❄️

When the garden starts blessing us with more cucumbers than we know what to do with, it’s time to pull out a classic from my childhood—Freezer Pickles.

This recipe comes straight from my kitchen, I love the sweet tangy smell filling the room. I snack on them straight from the fridge, piled high on a plate with lunch, or scoop ’em onto barbecue sandwiches for that perfect crunch.

Here’s the recipe —crispy, sweet, and full of summer:

🥒 Amanda’s Freezer Pickles

• 7 cups sliced cucumbers
• 1 cup sliced onion
• 2 cups sugar (or less, if you prefer ’em tart like my husband)
• 1 cup white vinegar
• 2 tsp salt
• 1 tsp celery seed

👉 Mix everything well and let it sit for 6 hours.
After that, they’re ready to eat—or spoon them into freezer containers and pop them in the deep freeze.
They keep crisp and delicious for up to 9 to 12 months.

💡 Quick Tips:

• You can leave the cucumber skins on or peel them—totally your preference.
• We always did a batch of both!
• Easily doubled (or halved) depending on your garden haul.

Whether you’ve got a bumper crop or just love that old-fashioned Southern flavor, this recipe is a no-fuss way to preserve the taste of summer. Sweet, simple, and freezer-friendly.

From our woods to yours,
Amanda 🌿 | Wilson Woods Blog
“Un-bee-lievably Unique“