Frozen Cucumbers

Frozen Cucumbers Recipe

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Sheila Kremer


This is a great way to use up the end of the garden, over-sized cucumbers. I started making these a couple of years ago and my family and friends love these. It is so nice to have fresh tasting cucumber salad in the middle of winter!


★★★★★ 1 vote

4-6 per package
3 Hr


  • 3 qt
    cucumbers, thinly sliced
  • 3 qt
    onions, thinly sliced
  • 3 Tbsp
    canning salt
  • 1 gal
    nursery water
  • 2 1/4 c
    white sugar
  • 3/4 c
    white vinegar

How to Make Frozen Cucumbers


  1. Slice cucumbers and onions into large bowl and mix. I use my mandolin and the thin slice blade to slice the cucumbers and onions. You do not need to peel the cucumbers first. I use my 13 quart stainless steel bowl to make this. Sprinkle with salt. Pour enough water over cucumbers and onions to just cover. I use nursery water, found in the baby food section for all of my canning as our water is too soft. Let set 2 hours. Drain in colander, but do not rinse. Put cucumbers and onions back in bowl.
  2. Mix sugar and white vinegar and pour over cucumber - onion mixture. Stir and let set about 15 minutes. Put in freezer bags or containers and freeze. I usually put about 3 1/2 cups of the mixture into each quart bag. This recipe will make 10 quart bags. To use, thaw bag in refrigerator, pour into bowl and serve. Refrigerate leftovers. These stay crisp and taste just like fresh cucumber salad!

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About Frozen Cucumbers

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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