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Freezing CucumbersBy Ellen Brown
Preparing for Freezing: Wash, remove wax and peel. Remove the wax from non-organic cucumbers with detergent and a brush. Slice cucumbers thinly with a food processor or knife. Brine Recipe: In a large bowl, mix 2 quarts of cucumbers with chopped onions and 2 tablespoons of salt. Let stand for 2 hours. Rinse well with cold water, drain and return to clean bowl. Add 2/3 cup of oil, 2/3 cup vinegar, 2/3 cup of sugar, and 1 teaspoon of celery seed. Mix well. Cover and refrigerate overnight. Freezing: Pack cucumbers in brine in rigid plastic containers or glass jars, leaving 1 inch of head space. Freeze. Wait at least 1 week before defrosting and eating. Maximum Storage Time: Cucumbers preserved in brine will last several months in the freezer. Thawing: Defrost cucumbers in brine in the refrigerator. Tips & Shortcuts: If you have a zone in your refrigerator where the temp hovers around balmy 40ºF (like the inside door) fresh cucumbers will keep best when stored there. Refrigerating Cucumbers: Store fresh cucumbers in perforated plastic, dry paper towels or a paper bag, or store them unwrapped in the vegetable crisper for 4 to 5 days. Cucumbers preserved in brine will keep for 2-3 weeks in the fridge. | |
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