|
Post by september on Sept 24, 2022 9:18:59 GMT -5
We had this at the neighbor's a few days ago, a lady brought it as a side salad and I had her send me the recipe. I was amazed that the cucumbers and other ingredients were not limp and mushy after being frozen. It seems the salting and draining of extra water, and then marinating in the vinegar/sugar brine before freezing keeps the cell walls from collapsing? I thought I would post it here in case someone has a lot of late season cucumbers they want to use up without canning. We both thought it tasted good and was crunchy. I have not had a chance to make it myself.
Frozen Cucumber Salad (Ardell's)
7 cups sliced cukes 3 TBSP pickling salt
Mix together and let sit for 20 ( blurry text-- minutes? ) drain liquid.
Combine rest of ingredients and add to cucumbers.
2 cups sugar 1 cup white vinegar 1 tsp celery seed 1 green pepper diced ½ – 1” pieces 1 red pepper diced ½ – 1” pieces 1 onion sliced
Mix well, refrigerate for 2 days, stirring 3 x day, then put into containers and freeze. Thaw before serving.
|
|