Yes, you can freeze cucumbers, but for the best result you should marinate them in vinegar first. Freezing cucumbers is the fastest and easiest way to preserve your bumper crop. I just defrosted my last container from last year and the cucumbers are still crunchy and divine. They are delicious on crackers with Camembert. You won't get enough as them!
Prep: 30 mins
Yields: 6 x 500ml freezer containers
1.5kg cucumbers (preferably small), thinly slices
200g green capsicum, cut into strips
150g onions, thinly sliced
2 cups apple cider vinegar
1 tablespoon sea salt
1 teaspoon turmeric
6 small cloves garlic
A view sprigs of dill or some dill flowers
1 tablespoon mustard seeds
1Place prepared vegetables in a large bowl.
2Gently warm vinegar, salt and honey in a small pot, while constantly stirring, until the salt is dissolved.
3Add remaining ingredients and stir.
4Pour mixture over prepared vegetables and stir.
5Cover bowl with plastic foil and leave in fridge for 24 hours. Stir mixture occasionally.
6Divide mixture evenly over 6 500ml freezer containers.
7Cover with lid and store in freezer for up to 1 year.
8Defrost in fridge overnight before serving.
9Consume cucumber pickles within a week after defrosting.
VARIATION: The same recipe works excellent with small zucchini!