How to Freeze Cucumbers - Cucumber Salad

My aunt has turned into my gardening and canning guru. I used to call my mom with questions and she gave me good answers but it usually ended with, "You should ask your Aunt Chris." I was able to get 17 quarts of pickles from my plants this year which I thought was really great. There were a few more stragglers here and there but not enough for me to get out the canning stuff and frankly, 17 quarts was enough pickles for me. I was telling my aunt this and she mentioned that I should freeze my cucumbers. What?! I just pictured a big soggy cucumber in a freezer bowl.

She continued to tell me that they come out nice and crispy. This truly intrigued me ... I had to try it out for myself! I took them out of the freezer few days later to try them and to my surprise, they were crispy! How could I doubt the Guru? I pulled another container out two weeks later ... still crispy!

This makes a nice cucumber salad that is ready to serve once you have it thawed. It's a little sweeter that I usually like my cucumber salads but it's still delicious and a great way to save cucumbers when you have an abundance!

How to Freeze Cucumbers

Makes 2 quarts

Sliced Cucumbers (amount varies depending on your size of cucumbers)
1 medium onion, sliced
1 c sugar
1/2 c vinegar
1 T chopped dill

Layer cucumbers and onions with salt and refrigerate for 2 hours. Drain and rinse so they aren't too salty.

Mix cucumbers and onions with sugar, vinegar and dill. Refrigerate again until the brine develops, about 3 hours.

Freeze in a tightly covered container making sure that the cucumbers are completely covered in the brine.

Wait at least a week before defrosting and eating and make sure you defrost them in the refrigerator.