Slice them open, check, and I would expect seeds inside, but very small, soft and edible. Never actually saw a totally seedless cuke. Also never seen a totally seedless watermelon either. If the cukes look like pickling cukes that have an average length of 3-6 inches, a dry, green skin surface, they are usually regular pickling cukes. If they are those foot long types you see in markets, that are wrapped tight fitting in plastic, they don't make a veru crips pickle. Freezing a cuke quickly breaks down the internal structure and you end up with mush. Go over all the posts here by searching for the key word 'pickles'. I am sure you will find many posts for recipes that use cucumbers.

There is a recipe around here somewhere for freezer pickles. They supposedly stay crisp.

I've made these pickles for years ... they ARE crunchy -- it's something about the vinegar/sugar/freezer which I do not understand. I always use Kirby pickling cukes, but the seedless one will probablly be okay .. it's worth a try:

#FREEZER PICKLED:

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.