Frozen Cucumbers Recipes
FROZEN CUCUMBER SALAD
Here's a delicious way to enjoy garden-fresh cucumbers year-round. I got this recipe from a friend and made good use of it one year after my husband harvested a very large crop. Just defrost...and enjoy the crispy texture!
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 1-1/2 quarts.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 100 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 1g protein.
FROZEN CUCUMBERS
Freezing as part of pickling is an easy trick to yield crispy, crunchy results. Thin-sliced cucumbers, onions and green pepper combine in this recipe to make a delicious condiment.
Time 5h
Yield 8
Number Of Ingredients 6
Steps:
- Combine the cucumbers, bell pepper, onion, sugar, vinegar, and celery seed in a bowl and mix well. Cover the bowl and place in the refrigerator for a minimum of 3 hours or up to 24 hours. Stir occasionally to caot the cucumbers in the dressing. When well chilled, divide the cucumbers between freezer zip-top bags. Press as much air out of the bags as possible and seal shut. Place in the freezer and freeze completely. When ready to serve, let the cucumbers thaw partially. Serve semi-thawed. The cucumbers will keep in the freezer for up to 3 weeks.
Nutrition Facts :
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
FREEZER CUCUMBER PICKLES
When I first started to make these crunchy and satisfying freezer pickles, I wasn't sure if the method would actually work. To my surprise, they came out perfect! Now I make enough to take them to picnics or give as gifts to friends and neighbors. -Connie Goense, Pembroke Pine, Florida
Provided by Taste of Home
Time 20m
Yield 10 pints.
Number Of Ingredients 6
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.
Nutrition Facts :
FREEZER CUCUMBERS
This is a old family recipe. My great aunt Hazel has been making these for a very long time. They are just wonderful. My mom uses a little of both.
Provided by Julie Leo
Categories Onions
Time 20m
Yield 6-8 cups
Number Of Ingredients 7
Steps:
- Mix and stir the first three ingredients till disolved.
- Then mix the rest and add the sugar/vinegar mixture and let rest 10 minites.
- Freeze.
Nutrition Facts : Calories 188.7, Fat 0.3, SaturatedFat 0.1, Sodium 2344.3, Carbohydrate 45.9, Fiber 2.2, Sugar 39.2, Protein 1.6
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
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