When we think of a bountiful summer garden that can't stop giving, we often picture an overload of tomatoes and zucchini. But anyone who's grown cucumbers at home knows just one plant can yield a lot of fruit. Which naturally leads to the question of whether or not you can freeze cucumbers. And the answer is yes.
So, when life hands you more cucumbers than you can handle — whether you can't keep up with your garden's output or you went a little overboard at the farmers' market — there's no reason to stress over an abundance of cucumbers. With a little help from your freezer, you can stash away extra cucumbers for later use. Read on to find out how to freeze cucumbers, how long frozen cucumbers last, how to thaw frozen cucumbers, and how to use frozen cucumbers.
Yes, you can freeze cucumbers, but there's a catch. Frozen cucumbers will never have the same crisp snap as fresh cucumbers. Here's why. Cucumbers are about 95% water, so freezing and thawing will affect their cell structure, resulting in a mushy texture. But there are many recipes where that texture will work to your advantage. Frozen cucumbers can be made into soups, dips, or smoothies, since a mushy texture won't make or break these dishes. But if you're making a salad or sandwich that relies on a cucumber's crunchy texture, it's better to stick to fresh produce.
There are four methods for freezing cucumbers: the cookie sheet method, the brine method, the ice cube method, and the purée method.
First things first — clean those cucumbers. Garden-fresh or locally farmed cucumbers only need to be washed with water, but unwrapped, store-bought cucumbers may have a wax coating that has to be removed with water and vegetable wash. Tip: you can make your own vegetable wash by combining 1 cup vinegar, 4 cups water, and 1 tablespoon lemon juice in a spray bottle. To use, just place cucumbers in a colander or strainer, spray, and wait 2–5 minutes before rinsing or scrubbing with a vegetable brush.
1. Cookie Sheet Method
Slice washed cucumbers into thin, uniform pieces. You can remove the peel if you want, but it's not necessary.
Line a baking sheet with parchment paper. Place the cucumber slices on the sheet in a single layer and set the sheet in the freezer for a few hours. Remove the cucumber slices from the freezer, transfer to a zip-top bag or airtight container, label, and return to the freezer.
2. Brine Method
Slice washed cucumbers into thin, uniform slices and place in a large bowl with a sliced onion and two tablespoons of salt. Mix ingredients and let sit for two hours.
Rinse the cucumbers in cold water and drain, then move cucumbers to a clean bowl. Add ⅔ cup each of oil, vinegar (either white or apple cider will work), and sugar, and 1 teaspoon celery seeds. Add cucumbers and brine to airtight, freezer-safe containers, leaving 1 inch headspace to allow for the liquid to expand as it freezes. Let cucumbers freeze for 1 week before defrosting for best flavor.
Try This Recipe: Fresh Frozen Cucumbers
3. Ice Cube Method
Thinly slice cucumbers and place or stack in the compartments of an ice cube tray. If you're using these for beverages, you can add lemon juice or various herbs. Place ice cube tray in the freezer.
4. Purée Method
Slice cucumbers and pulse in a food processor until smooth.
Pour purée into an ice cube tray or airtight container and place in the freezer.
How Long Do Frozen Cucumbers Last?
Properly stored, cucumbers will keep up to a year in the freezer.
How to Thaw Cucumbers
Place frozen cucumbers in a bowl and let them thaw in the refrigerator for 6-8 hours. Drain any water or brine.
How to Use Frozen Cucumbers
Once cucumbers have been frozen, they'll never retain their original, crunchy texture, but you can still use frozen and thawed cucumbers in soups, smoothies, sauces and dips, or drinks. Try using your frozen cucumbers in these recipes:
Properly stored, whole frozen cucumbers can last for months at a time. However, it's important to note that freezing can alter the texture, making them less crisp and more suitable for recipes where they will be blended or cooked rather than eaten fresh.
Cucumbers are about 95% water, so freezing and thawing will affect their cell structure, resulting in a mushy texture. But there are many recipes where that texture will work to your advantage. Frozen cucumbers can be made into soups, dips, or smoothies, since a mushy texture won't make or break these dishes.
cucumbers have a lot (a LOT) of water in them…so they mold and go bad very quickly…. moisture causes mold. you can keep cucumbers longer by keeping them tightly wrapped in plastic wrap or in a very tightly sealed container with a humidity reduction tool (like silica or other).
"It's best to place them in a breathable bag or wrap them loosely in a paper towel to absorb any excess moisture," says Carla L. Schwan, Ph. D., assistant professor and extension food safety specialist director at the National Center for Home Food Preservation.
When you're ready to use frozen cucumber, it's important to understand that cucumber thaws quickly at room temperature if you are going to use it right away. However, if you are planning to "thaw today for use tomorrow," then you should thaw it in a bowl or plastic bag in the refrigerator.
Stored below 50°F , they're prone to developing “chilling injuries,” including water-soaked areas, pitting, and accelerated decay. But if you absolutely insist on chilling your cucumbers, limit it to no more than three days and eat them as soon as possible.
About this method: To keep cucumbers extra crunchy, Epicurious touts this method: Wash them, thoroughly dry them, wrap them in a dish towel or paper towel, place them in an unsealed plastic bag to allow some airflow, and place them in the crisper drawer. (I used a thin, green grocery store produce bag for my tests.)
Once you've washed and wrapped them, the best way to store cucumbers is in the crisper drawer (a.k.a. produce drawer) of your fridge, set on high humidity with the fan closed. High humidity helps the ethylene-sensitive fruit retain moisture and keeps it from wilting.
According to the United States Department of Agriculture (USDA), cucumbers should be used four to six days after purchase if kept in the refrigerator. 5 When wrapped tightly in plastic or beeswax wrap, they can last even longer.
Two other things to keep in mind: Some vegetables, like cucumbers and potatoes, don't retain their texture well after defrosting so they aren't ideal for sealing and freezing, and avoid putting hot food immediately in the fridge as it can increase the temperature inside.
To freeze this garden item, you don't use a typical blanching process with boiling and ice water. Instead, you prepare the cucumbers in a brine solution, just like when you make pickles. In fact, frozen cucumbers in brine are often referred to as freezer pickles. The thawed product offers snap and crunch.
ALL over the world, people use acid to preserve fruit and vegetables, creating the sour and delicious foods we call pickles. The microbes that spoil our food have a hard time growing if the pH is lower than 4.5, but we can eat foods with a pH as low as 2 (the lower the pH, the more acidic the substance).
Two other things to keep in mind: Some vegetables, like cucumbers and potatoes, don't retain their texture well after defrosting so they aren't ideal for sealing and freezing, and avoid putting hot food immediately in the fridge as it can increase the temperature inside.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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