This particular reposted recipe was posted August 4, 2015. Once, and sometimes twice a year Mr. Big Food and I set aside everything else to make a few batches of Spicy Frozen Cucumbers. This year, I think we still had some in February or March.
Also made a batch of pickled jalapeños.
Spicy Frozen Cucumbers are God’s Gift to the cucumber rich and pickle weary.
Spicy Frozen cucumbers are what you do when you still have cucumbers and cannot possibly entertain the idea of making more pickles.
Spicy Frozen Cucumbers are a delight as a salad late in the fall when you want to rekindle a bit of Summer in front of a cozy fire. (They last for months but trust me, unless you live in the frozen tundra above the Mason-Dixon line, you tire of frozen cucumbers and long for lettuce come about January. To every thing there is a season, blah blah. So we enjoy them earlier rather than later. But we live well below the M-D line.)
Believe it or not (!) they come out crispy– that’s on account of the fact that they were frozen and you eat them before they are fully defrosted.
We’ve made two double batches (i.e., double the recipe below) yielding eight plastic freezer containers of two cups each.
Pictured above is what the cucumbers look like as they await disbursement into the freezer containers.
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.