Turn to these solutions when you’re in a pickle and have too many cukes kicking around.
From slicers to picklers to heirlooms, cucumbers are among our favorite vegetables to plant and grow – and then enjoy the fruits of our labor. Whether you grow your own, stock up at the farmers market, or snag a few at the grocery store, cucumbers and hydrating, versatile, and dreamy in everything from dips to dinner entrées to drinks. And we can’t forget pickles, of course!
Regardless of if you found them in your produce garden or that section of the supermarket, it’s very easy to end up with a few more cukes than you can use at once. Our Best Ever Dill Pickles is always an option, but if you’re not keen on canning or prefer other flavors, you might be wondering, “can you freeze cucumbers?”
Let’s dig in.
Can You Freeze Cucumbers?
As we mentioned in our guide to the 7 foods you should never freeze, moisture-rich vegetables like cucumbers (they’re 96% water) don’t freeze and thaw particularly well. Still, if you’re set on the idea, you certainly can put your extra veggies on ice.
Just keep a few pointers in mind if you freeze cucumbers, Brekke advises:
- Take some prep steps. Due to their high water content, “cucumbers should never be frozen whole,” Brekke says. “Definitely slice or chop cucumbers before freezing.”
- Watch the clock. “We recommend storing frozen cucumbers properly prepared and packaged for no more than 1 year,” she says.
- Consider the purpose. When thawed, frozen cucumbers lose a lot of their original shape and “water out,” or emit moisture. With that in mind, Brekke says that you should steer clear of using frozen cucumbers in salads, sandwiches (unless you’re freezing pickles), or as crudités. “The best uses for frozen cucumbers include smoothies, juices, or soups. Or try frozen cucumber to make infused water, muddle it into a cocktail, or blend it into a dip,” she adds.
How to Freeze Cucumbers 2 Ways
László Velkei
As we hinted to earlier, you can freeze cucumbers sliced/diced or go pickle-style, and freeze them in a brine.
How to Freeze Sliced Cucumbers
- Under cool running water, wash a cucumber well. Using a clean kitchen towel or paper towels, pat it dry.
- Using a sharp knife and a cutting board, trim ¼-inch off each end, then thinly slice the cucumber from one side to the other.
- On a parchment-lined sheet pan, arrange the cucumber slices in a single layer. Or if desired, layer slices inside the wells of an ice cube tray.
- Transfer the sheet pan or ice cube tray to the freezer for at least 4 hours, or until the cucumber pieces are frozen solid.
- Transfer the frozen cucumber slices or cubes to a freezer-safe zip-top bag.
- Press as much air out as possible, zip to seal, then label and date before storing in the freezer for up to 1 year.
Test Kitchen Tip: To freeze diced cucumbers, follow the same steps, but rather than slicing, cut the cucumber in half, then in half again. Slice each cucumber quarter into thin planks. Cut each of those plants into strips (aiming for the same length and width). Then turn those strips 90 degrees to slice the cucumbers into a square dice.
How to Freeze Cucumbers in Brine
- Under cool running water, wash two cucumbers well. Using a clean kitchen towel or paper towels, pat them dry.
- Using a sharp knife and a cutting board, trim ¼-inch off each end, then thinly slice the cucumber from one side to the other.
- Transfer the cucumber slices to a large bowl, then sprinkle with 2 tablespoons of kosher salt. Using tongs or a large spoon, toss to coat evenly.
- Allow the cucumbers to chill in the refrigerator for 24 hours, then transfer them to a colander (positioned over the sink) to drain off any excess liquid that may have accumulated. Under cool running water, rinse the slices (using a clean hand to gently toss the slices so the water reaches them all) to remove any excess salt.
- Gently shake the colander to allow the moisture to drip away, and allow the cucumbers to drain well.
- In a medium bowl, stir together 1 cup white distilled or apple cider vinegar and ½ cup granulated sugar until the sugar is fully dissolved.
- In a large bowl, place the salted, rinsed, and drained cucumbers, then pour the vinegar mixture on top. Stir to combine.
- Place the bowl back in the refrigerator for 24 hours more.
- Divide the brined cucumber slices – brine and all – into freezer-safe food storage containers. (We like plastic freezer jars for this.) Label and date before storing in the freezer for up to 1 year.
Do You Need to Thaw Frozen Cucumbers?
“Depending on the recipe, the cucumber slices can be added either frozen or thawed,” Brekke says.
Frozen cucumbers can be added to smoothies, juices or soups (such as gazpacho), no problem. If you’re adding cucumbers to a dip, such as tzatziki, “it’s best to thaw them first so that excess water can be drained off. Otherwise, this can make the dip loose and runny,” she explains. You’ll want to thaw the brined slices first, too. Otherwise, you’ll have pickle ice cubes rather than slices.
To thaw frozen cucumbers that are sliced/diced or brined:
- Place them in a bowl, then transfer that bowl to the refrigerator to allow the ice crystals to melt. (This usually takes about 6 to 8 hours.)
- For sliced/diced cucumbers: Transfer the thawed cucumber pieces to a colander to drain off any excess liquid. For extra insurance, place the drained cucumber pieces on a clean kitchen towel or paper towels and pat dry before adding them to your recipe.
For brined cucumbers: Use tongs to fish out the thawed brined slices to use on something like a sandwich, in a dip, in soup, or as part of a charcuterie board.
This article was written by Karla Walsh from Better Homes and Gardens and was legally licensed through the DiveMarketplace by Industry Dive. Please direct all licensing questions to legal@industrydive.com.
