Can I freeze B&B refrigerator pickles?

kiddo_1(NE OH 5)August 19, 2011

My garden is exploding with cukes this year so for the first time I'm making batches of B&B refrigerator pickles:

Cukes (sliced into ovals) (10 very large)

Vidalia onions (sliced thin into 1/2 rings) (3 big)

Salted and sit for 3+ hours under ice; rinse & drain

Brine: - boil 3 minutes (until all sugar is dissolved - remove from heat)

Equal parts white (5%) vinegar & white sugar

Ball pickling spices (1T per 2.5C vinegar)

1/4t Tumeric

1/4t Hot pepper flakes

1/4t Celery seed

1/4t Garlic granules

Pack drained veg into jars.

Sprinkle Pickle Crisp on top (per pkg).

Pour in brine - remove bubbles w/knife.

Close lids - put into 'fridge.

These pickles are wonderful, zesty, flavorful & crunchy even as soon as the next day. But now I'm running out of neighbors to give them away and I'd like to free up some 'fridge space. (BTW how long will they keep in the 'fridge. I've read up to a year? Is that possible?)

There - after all that I would like to know if, after a day in the 'fridge, can I put the jars/plastic containers into the freezer? If so, how long can they be frozen before they should be gobbled down? Thanks, everyone! :-D

Here's a link to a blog post on my pickling adventures.


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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

You can safely freeze them if you wish but the quality when thawed will be very poor IMO. Freezing ruptures cell membranes and since cukes are 90% water anyway they turn into a mushy mess with a poor, diluted taste.

Why not can them instead?


Here is a link that might be useful: NCHFP- B&B pickles recipe

    Bookmark   August 19, 2011 at 1:13PM
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I've been making freezer pickles for years. The combination of vinegar, sugar and freezing magically results in a very crisp pickle upon opening. I put them in 1 cup containers because they do go a bit limp if not used within about a week. I also make freezer cauliflower pickles ... using the same recipe. Linda Z has several freezer recipes using different seasonings. Mine is below, but I see no reason why your recipe wouldn't work just fine.

Freezer Pickles
Yield: about 4 pints.

7 cups unpeeled cucumbers sliced thin
1 cup onions sliced thin
1 cup red bell peppers sliced thin
1 tbsp kosher salt
1 1/2 cups white vinegar
2 cups sugar
1 teaspoon celery seeds

Sprinkle salt over sliced cucumbers; let sit one hour and then drain.
Make syrup with vinegar, sugar and celery seed. Bring to boil till sugar is dissolved. Let cool.
Mix cukes with onions and pepper, Put vegetables into sterile jars and fill with syrup. Freeze.
Can thaw and eat after 24 hours.

    Bookmark   August 19, 2011 at 9:24PM
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