Frozen Cucumber Salad

[gloria]

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!

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.

I found this recipe last summer after my son and daughter-in-law's burpless cucumbers had stopped producing, but I am going to make this recipe this next summer. It sounds so good and easy too.

[cbk]

Gloria, don't the cucumbers get rather rubbery when frozen?

[gloria]

We didn't have any of the burpless ones, but the others seemed fine. I can only eat the burpless ones. They are planting some more in the spring and I am going to make several containers. My preacher makes refrigerator pickles that are not cooked and they are crisp and the lady that wrote the recipe indicates they have a crispy texture.