Frozen Cucumber Salad Recipe
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!
TOTAL TIME: Prep: 20 min. + freezing YIELD:12 servings
- 2 quarts sliced unpeeled small cucumbers
- 2 medium onions, sliced
- 1 tablespoon salt
- 1 cup vinegar
- 1-1/4 cups sugar
- 1. 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.
1 serving (1/2 cup) equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, 593 mg sodium, 25 g carbohydrate, 1 g fiber, 1 g protein.
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