FROZEN CUCUMBER SALAD RECIPE - (3.8/5)
Provided by Mrs_imUnLawson
Number Of Ingredients 5
Steps:
- 1. Combine cucumbers, onions and salt. 2. Let mixture soak for 3 hours. 3. In a saucepan, warm the vinegar and sugar; stir to dissolve sugar. 4. Drain cucumbers and add to vinegar mixture. 5. Ladle into plastic freezer containers and freeze. 6. When ready to use, defrost and serve chilled.
FROZEN CUCUMBERS
This is a great way to use up the end of the garden, over-sized cucumbers. I started making these a couple of years ago and my family and friends love these. It is so nice to have fresh tasting cucumber salad in the middle of winter!
Provided by Sheila Kremer
Categories Vegetables
Time 3h
Number Of Ingredients 6
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
Sounds weird, but this recipe is a quick and easy way to save, and later use, your overabundance of cucumbers from the garden. Just defrost and serve to friends and family as a special reminder of summer flavors, even in the dead of winter. Crunchy like pickles with a surprisingly pleasant flavor! Recipe courtesy of www.cooks.com.
Provided by Faux Chef Lael
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in large bowl.
- Refrigerate for 24 hours.
- Put in containers and freeze with the brine.
- Just defrost to serve.
- Tip: To save space and avoid freezer burn, I freeze this overnight in shallow freezer containers. Then, defrost slighty (or dip in a hot water bath) to release the food from the container. Seal the block of frozen food in a ziplock or seal-a-meal bag, label and stack back in the freezer until ready to use. This works great for all kinds of foods!
Nutrition Facts : Calories 466.6, Fat 0.4, SaturatedFat 0.1, Sodium 1752.7, Carbohydrate 116.4, Fiber 2.6, Sugar 107.2, Protein 2.2
FRESH FROZEN CUCUMBERS
This recipe makes it easy to enjoy 'fresh' cucumbers in the winter. It's also a great way to use up all those extra cucumbers from the garden!
Provided by Amy Sue B.
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time P2DT10m
Yield 8
Number Of Ingredients 4
Steps:
- Place the cucumbers in a bowl; sprinkle with salt, and refrigerate 24 hours. Rinse and drain the cucumbers, pressing out as much water as possible. Place the cucumbers in a bowl, and stir in the sugar and vinegar. Refrigerate 24 hours more. Place in freezer containers and freeze.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 40 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 1745.5 mg, Sugar 38.6 g
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