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!
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- 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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Reviewed Jan. 7, 2010
"I have not made this particular recipe but it is identical to one that I have had for a number of years.We have had a Church Bazzaar for years and some of the ladies would make this recipe to sell. We never could make enough. Once someone tried it they always came back to buy more."