Reviewed: Sep. 24, 2011

We've been making these for years but have never frozen (Refrigerator Pickles) but we add 1/2 teaspoon whole celery seed and peppers. Delish!

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Reviewer:

Jen

Living In: Columbus, Ohio, USA

Reviewed: Aug. 20, 2011

Excellent! My first time making pickles and I'm glad this is the recipe I chose. I did use a red onion because I was out of the other onions.

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2 users found this review helpful

Reviewer:

miabelle

Reviewed: May 11, 2011

This recipe is really good and fun to make! It really works great. I had about 1 lb. of pickling cucumbers left over from "real" canning, and didn't want to go through the whole canning scenario with them. I found this recipe, adjusted the servings to how many cucumbers I had, and WOW. I made this and put it in the freezer on Sunday. I took them out of the freezer and put into the refrigerator on Tuesday. We ate them today. Everyone loved them! They're real, delicious pickles along the lines of bread and butter pickles. Very good and will make again for sure.

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Reviewer:

Marcella

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Cooking Level: Intermediate

Home Town: Sandusky, Ohio, USA

Living In: Sunbury, Ohio, USA

Reviewed: Sep. 30, 2010

This recipe is great! We decided to try freezer pickles since we've never canned before and this seemed like an easier alternative. These turned out great! The pickles stay crunchy long after you thaw them. They are very sweet, and even the onions taste great. We've made them twice and will make them again!

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Reviewer:

SandyShores

Reviewed: Aug. 20, 2010

Very good! I tried it right out of the bowl and haven't frozen it yet. I keep popping back in the kitchen for another! I ran short of sugar so I only used 3 cups and added 2 T dried dill to the recipe. This is so good and my garden so abundant I plan to pick up more sugar and onion and do a few more batches :)

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3 users found this review helpful

Reviewer:

grumplin

Reviewed: Aug. 13, 2010

Like many, mine never made it to the freezer. Instead of the apple-cider vinegar, I used a red wine garlic vinegar, for those who like garlic. My next batch will be made using a roasted garlic rice vinegar.

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Reviewer:

Cliff

Cooking Level: Intermediate

Home Town: Des Plaines, Illinois, USA

Living In: Maiden, North Carolina, USA

Reviewed: Jun. 10, 2010

These are awesome pickles and easy to make. I wasn't sure if they would be as good frozen as they were when they were fresh, but they were great when I thawed them at Christmas time. I left the chunks kind of thick so I think that helped them to be a little crunchy after being frozen. I also use red onion slices for extra color.

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Reviewer:

ducks44047

Reviewed: Apr. 22, 2010

Very tasty! It's hard to freeze these because we tend to eat them before they can make it there. Easy to make. Even better is due to allergies I cannot eat store bought pickles, and this recipe makes it so I can still enjoy pickles.

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Reviewer:

fizzle

Cooking Level: Intermediate

Reviewed: Oct. 20, 2009

This recipe is wonderful and it is true that they even come out of the freezer still crispy. Thank you!

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Reviewer:

Dolce

Reviewed: Sep. 8, 2009

I couldn't believe how easy this was. This was my first time making pickles and I admit I was nervous. But this was so easy!!!! I put sliced yellow and red bell peppers in the one bowl to try it. And it is all delicious!!!!!! Next batch Im going to try it with splenda, since I am diabetic and should not have all the sugar. Just Awesome!!!!

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3 users found this review helpful