Last April, I opened a jar of freezer cucumbers that I had frozen the previous summer. Some of you may remember that post. They were wonderful and crisp. Though you do need to eat them within a couple of days after opening and refrigerating them, because they don’t stay crisp long. But they are so good, that should not be a problem.
I thought that it would be wise to mention it again, as some of you may have an abundance of cucumbers right about now. I tried to grow cucumbers this year, but alas, apparently I can grow herbs and flowers, but not cucumbers. Luckily for me, however, my CSA can.
I am reposting the recipe because last year I did not include onions, which were suggested. But since I’ve oodles and oodles of onions (another thing my CSA excels at), I included them.
7 cup thinly sliced cucumbers
3 medium onions, thinly sliced
2 cup sugar
1 cup vinegar
1/2 teaspoon celery seed
1 tablespoon salt
Mix all ingredients in a large bowl. Refrigerate for 24 hours. Put into freezer containers.
Just defrost to serve.