Freezer Cucumbers
Preserve the fresh, crisp flavors of summer with this easy and ingenious recipe for Freezer Cucumbers! Perfectly thin-sliced cucumbers and onions are soaked in a lightly sweet and tangy brine made from white vinegar, sugar, and water, creating a refreshing balance of flavors. This no-cook recipe is quick to prepare, requiring just 20 minutes of hands-on time, and is a wonderful make-ahead option—simply freeze and enjoy within six months. Whether used as a crunchy sandwich topping, a zesty side dish, or a cool snack straight from the fridge, these freezer cucumbers are an effortless way to savor seasonal produce year-round. Plus, this recipe is budget-friendly, freezer-safe, and a fantastic way to reduce food waste—perfect for meal preppers and homegardeners alike!
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Recipe Information
Ingredients
- 6 medium Cucumbers
- 1 medium Onion
- 1 tablespoon Salt
- 1.5 cups White sugar
- 1 cup White vinegar
- 1 cup Water
Instructions
Wash the cucumbers thoroughly and peel them if desired. Slice them thinly using a sharp knife or a mandoline slicer for uniform thickness.
Peel and thinly slice the onion. Combine the sliced cucumbers and onions in a large mixing bowl.
Sprinkle the salt over the cucumber and onion mixture. Stir well to evenly distribute the salt. Let it sit for 1-2 hours to draw out excess moisture.
While the cucumbers are sitting, prepare the brine by combining the white sugar, white vinegar, and water in a medium-sized bowl or measuring cup. Stir until the sugar fully dissolves.
After 1-2 hours, rinse the cucumber and onion mixture under cold water to remove excess salt. Drain well to remove excess moisture.
Portion the cucumber and onion mixture into freezer-safe bags or containers, leaving about 1/2 inch of space for expansion during freezing.
Pour the prepared brine over the cucumbers in each bag or container, ensuring they are fully submerged. Seal tightly, removing as much air as possible if using freezer bags.
Label the containers with the date and freeze them. For best quality, use within 6 months.
When ready to enjoy, thaw the cucumbers in the refrigerator. Use them as a topping or side dish, or enjoy as-is!
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7116 mg | 309% | |
| Total Carbohydrate | 359.1 g | 131% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 327.3 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
