Number Of Ingredients 5 Steps:
- Combine cucumbers, onions and salt. 2. Let mixture soak for 3 hours. 3. In a saucepan, warm the vinegar and sugar; stir to dissolve sugar. 4. Drain cucumbers and add to vinegar mixture. 5. Ladle into plastic freezer containers and freeze. 6. When ready to use, defrost and serve chilled.
Time 2h40m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool. In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.
Time P2DT10m Yield 8 Number Of Ingredients 4 Steps:
Place the cucumbers in a bowl; sprinkle with salt, and refrigerate 24 hours. Rinse and drain the cucumbers, pressing out as much water as possible. Place the cucumbers in a bowl, and stir in the sugar and vinegar. Refrigerate 24 hours more. Place in freezer containers and freeze.
Time 20m Yield 1-1/2 quarts. Number Of Ingredients 5 Steps:
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.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Mix all ingredients in large bowl. Refrigerate for 24 hours. Put in containers and freeze with the brine. Just defrost to serve. Tip: To save space and avoid freezer burn, I freeze this overnight in shallow freezer containers. Then, defrost slighty (or dip in a hot water bath) to release the food from the container. Seal the block of frozen food in a ziplock or seal-a-meal bag, label and stack back in the freezer until ready to use. This works great for all kinds of foods!
Time 30m Yield 6 Number Of Ingredients 9 Steps:
Wash, peel and slice about 6-8 medium sized cucumbers to make 2 quarts (about 8 cups). Place them in a large deep glass or stoneware mixing bowl. Chop or slice 1 small onion and add to the cucumbers. Sprinkle 1 Tablespoon of salt over the cucumbers. Add just enough water to cover the cucumbers and place a plate on top to keep them weighted down. Let sit for two to four hours. Drain the cucumbers and onions in a colander and rinse them well to remove the excess salt. Place the cucumbers back in the same bowl and add the sugar, celery seed, and vinegar. Mix well until sugar is dissolved. For Freezing: You can freeze this cucumber salad right away in a freezer safe container. For eating the next day: Cover the bowl and place in the refrigerator overnight and they are ready to eat for brunch or dinner or take to a picnic.
Time 10m Yield 4 servings Number Of Ingredients 8 Steps:
In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper. Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.
Time P4DT10m Yield 3 serving(s) Number Of Ingredients 7 Steps:
Slice and peel cucumbers. Mix ingredients altogether and store in a cool place. Stir twice daily for 4 to 5 days. Fill containers and store in the freezer.
