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?

Dave

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

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.