Fresh Frozen Cucumbers Recipes

FROZEN CUCUMBERS

Steps:

• 1. Slice cucumbers and onions into large bowl and mix. I use my mandolin and the thin slice blade to slice the cucumbers and onions. You do not need to peel the cucumbers first. I use my 13 quart stainless steel bowl to make this. Sprinkle with salt. Pour enough water over cucumbers and onions to just cover. I use nursery water, found in the baby food section for all of my canning as our water is too soft. Let set 2 hours. Drain in colander, but do not rinse. Put cucumbers and onions back in bowl.
• 2. Mix sugar and white vinegar and pour over cucumber - onion mixture. Stir and let set about 15 minutes. Put in freezer bags or containers and freeze. I usually put about 3 1/2 cups of the mixture into each quart bag. This recipe will make 10 quart bags. To use, thaw bag in refrigerator, pour into bowl and serve. Refrigerate leftovers. These stay crisp and taste just like fresh cucumber salad!

FROZEN CUCUMBER SALAD

Steps:

• Combine cucumbers, onions and salt. Let mixture soak for 3 hours. In a saucepan, warm the vinegar and sugar; stir to dissolve sugar. Drain cucumbers and add to vinegar mixture. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled.

FREEZER CUCUMBER PICKLES

Steps:

• Rinse ten 2-cup plastic containers and lids with boiling water. Dry thoroughly. Divide cucumbers, onions, salt and water between two large bowls. Let stand at room temperature 2 hours. Do not drain., Add 2 cups sugar and 1 cup vinegar to each bowl; stir until sugar is dissolved. Transfer to prepared containers, leaving 1-in. headspace for expansion; freeze up to 6 months., Thaw pickles in refrigerator 8 hours before using. Serve within 2 weeks after thawing.