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!
- 2 quarts sliced unpeeled small cucumbers
- 2 medium onions, sliced
- 1 tablespoon salt
- 1 cup vinegar
- 1-1/4 cups sugar
- 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. Yield: 1-1/2 quarts.
Originally published as Frozen Cucumber Salad in Country June/July 1991, p51
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