If you are finding yourself with an excess of cucumbers from your garden, this is the way to store them. You wouldn't think that by freezing them they would retain their crispness, but with the brine solution they really do! We have enjoyed them all year long in salads, or even right out of the container!
- Wash 6 to 8 firm, slender cucumbers. Slice thinly with a food processor (or by hand). Peel and thinly slice 1 medium-size onion (we like red onion). Measure out 2 quarts of sliced cucumbers. Mix with onions and 2 tablespoons of salt in a large bowl.
- Let stand for 2 hours.
- Drain vegetables well. Rinse thoroughly with cold water. Drain well again. Return drained veggies to the rinsed bowl. Add 2/3 (that's two-thirds) cup each of oil, vinegar, and sugar. Add 1 teaspoon celery seed. Mix well.
- Cover and refrigerate overnight.
- Pack in freezer jars or rigid freezer containers. Leave 1-inch headspace. Freeze.
**Cucumber slices can be defrosted and eaten after 1 week. Store defrosted cucumbers in refrigerator for up to 2 weeks. Enjoy!
