Freezercucumbers Recipes
HOW TO FREEZE CUCUMBERS
Steps:
- Rinse the cucumbers and gently pat them dry with a kitchen towel. Slice them according to how they'll be used.
- Arrange the slices in a single layer on a lined sheet. Freeze for 30 minutes to 1 hour, or until frozen solid.
- Place the slices into freezer-safe bags. Squeeze out as much excess air before sealing them shut.
- Label the bags accordingly and freeze. Frozen cucumbers will keep well for up to 6 to 9 months.
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
CRISP CUCUMBER FREEZER PICKLES
This is a sweet cucumber pickle. These pickles stay crisp for up to a year in the freezer. They are so easy to make and very good. I have just defrosted a bag (pictured here) after 8 months in the freezer and they are still as crisp as the day I made them.
Provided by Bergy
Categories Vegetable
Time P3DT30m
Yield 3 Pints
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a bowl.
- Stir well, cover and refrigerate for 3 days. Stir every day.
- Pack into freezer containers and cover with brine (I use ziplock bags to have the pickles in small portions and then place the small bags in a larger freezer container). Freeze Thaw before serving.
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
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 DILL PICKLES
Got a bumper crop of cucumbers? Make a batch of these easy pickles and stash them in the freezer -- you're going to love having the tangy treats in your back pocket in the months to come.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h10m
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Place cucumbers and onion in a medium heatproof bowl.
- In a small saucepan, combine sugar, vinegar, 1 tablespoon salt, and 1/4 cup water. Bring to a boil, stirring just until sugar dissolves. Pour over cucumber mixture; let cool completely, 1 hour. Let stand 1 hour more, then stir in dill and mustard seeds.
- Divide among two pint-size glass jars; freeze at least 1 week and up to 6 months.
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.
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5/5 (3)Total Time 5 minsEstimated Reading Time 2 mins
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5/5 (3)Total Time 5 minsEstimated Reading Time 2 mins
- If your sugar isn't dissolving well into the liquid, heat up in the microwave for 30 to 40 seconds until your sugar is no longer gritty in the liquid.
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From atcoblueflamekitchen.com
Servings 6Calories 21 per servingCategory Sauces And Seasoning,Preserving
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Servings 6Calories 21 per servingCategory Sauces And Seasoning,Preserving
- Combine cucumber, celery, onions, green pepper and red pepper in a large bowl. Working in batches, place vegetable mixture in a potato ricer and squeeze firmly until all excess moisture is removed; set vegetable mixture aside.
- Combine vinegar, sugar, celery seed and mustard seed in a non-reactive Dutch oven. Bring to a boil over medium heat, stirring to dissolve sugar. Add vegetable mixture and return to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until most of liquid is evaporated and vegetables are softened, about 12 - 15 minutes. Remove from heat and season to taste with salt.
- Cool relish quickly by placing Dutch oven in a sink of ice water and stirring relish frequently to allow steam to escape. Do not allow ice water to enter Dutch oven.
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2019-08-08 Layer the cucumbers with salt in a mixing bowl and stick in the fridge. Drain and rinse the cucumbers when they come out of the fridge so they aren’t too salty. If you want, add 1 small sliced onion before you put them in the fridge for added flavor. 3. Make the brine solution in a plastic mixing bowl.
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