Cucumbers do not freeze well by traditional methods, but if sliced, preserved in vinegar or brine and frozen, they will retain their texture and make delicious additions to salads year round. Select cucumbers that are firm and have a rich, deep green color. For freezing, they are best harvested when they are 4 to 6 inches in length and 1 to 1 1/2 inches in diameter. Organic cucumbers may not look as bright and shiny, but they are healthier because they are not coated with wax.
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.
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.
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.
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.
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.
I just thought I'd share that I made some tabouli and the recipe made a huge amount. I couldn't eat all of it so I thought I wonder how it would be if I froze it. I put it in individual serving containers and tried it, thinking it would probably turn to mush. But I was very surprised! It froze beautifully. It was not mushy at all, in fact when defrosted the cucumbers were still nice and crunchy. :)
Anything with moisture content is going to change structure when the cells freeze. When fall comes and we get the first freeze, that is enough to begin the mush process. That is why to put zucchini in the freezer for future use in baking, you must shred it and then expect more moisture to 'press out' to use in a recipe. All frozen veggies will react according to their water content. That is why it is best to bake with the product then freeze it instead of the ingredients.