How to enjoy an abundant harvest of cucumbers if you don't want pickles |
I cannot believe that I didn't blog about spicy frozen cucumbers last fall! Maybe we'd finished putting them up before I started talking to myself.
As displayed at nutrientfacts.com |
Recipe & a tip or two below.
SPICY FROZEN
CUCUMBERS
4 C sliced pickling cucumbers, 3-4 inches long (about 12-14
cukes), washed and sliced thin unpeeled
2 large onions, sliced thin
1 Tbsp salt
1 C sugar
½ C cider vinegar
½ tsp ground turmeric
1 Tbsp whole mustard seeds (preferably white)
Combine cucumbers, onions, and salt in a glass or ceramic
bowl, and let stand 2 to 4 hours to extract moisture. Rinse and drain
vegetables well, blotting with paper towels to absorb all moisture. Combine
sugar, vinegar, turmeric, and mustard seeds, and mix well until the sugar
dissolves completely, about 10 minutes. Stir in vegetables carefully. Pour
cucumber mixture into clean freezer containers, leaving 1 inch headspace for
expansion. Cap, seal, and freeze. “These will keep up to 1 year in freezer.” To
use, thaw about 4 hours in the refrigerator. Serve chilled.
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Any cucumber will work just fine. I love including Russian white cucumbers.
We freeze these in 2 cup batches. We first put 2 cups in plastic lunch containers, close and put in the deep freezer over night. Next morning, we transfer the frozen blocks to quart sized freezer bags and stick them in a regular freezer. I've also stored them in those food saver system bags and that works well but you have to move quickly to get the bags sealed before the cucumbers begin to thaw.
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