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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!
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    1-1/2 quarts


  • 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.
Nutrition Facts
1/2 cup: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 593mg sodium, 25g carbohydrate (22g sugars, 1g fiber), 1g protein.

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  • pattiejean
    Oct 26, 2020

    This was so simple to prepare, and a great way to use my bounty of cucumbers. I had made the pickles and put them in the freezer. I took a container out to have with supper, and my husband kept eating them until they were gone! The texture was fresh and crispy, and the flavor was delicious! We are looking forward to enjoying them all winter, and will definitely make again. VFE

  • creek123
    Jan 7, 2010

    I have not made this particular recipe but it is identical to one that I have had for a number of years.We have had a Church Bazzaar for years and some of the ladies would make this recipe to sell. We never could make enough. Once someone tried it they always came back to buy more.