Oh, what to do with a glut of cucumbers: freezing cucumbers and how to eat them later

Cucumbers ready to freeze

When you have eaten your fill of cucumbers, but the garden is still providing more than you and your neighbors (and your child's piano teacher) can eat, you can freeze them. 

They aren't going to taste exactly fresh, but they are much fresher than a pickle. They are vinegary and sweet and a bit crunchy. It is hard to remember this in the heat of summer, but there will be a very cold day when you trudge into the grocery store only to find a few limp cucumbers waiting for you. Then your heart will warm at the thought of being able to pull these out of your freezer.

We love to eat these cucumbers with braised meats (e.g., pulled pork sandwiches) or spicy Asian food.

Freezer Cucumbers

7 cups cucumbers sliced thin (not peeled)
1 cup onions sliced thin
1 tbsp kosher salt (or non-iodized)
1 1/2 cups white vinegar
2 cups sugar
1 teaspoon celery seeds

0. Prep freezer containers. (Wash them and rinse in boiling water or wash them in the dishwasher.)
1. Place cucumbers in a colander and sprinkle them with salt. Put on a timer for 1 hour.
2. In a medium pot combine vinegar, sugar, and celery seeds. Bring to a boil, and then stir until sugar dissolves. Remove from heat and let cool.
3. After your cucumber timer sounds, drain the cucumbers. (Do not rinse.)
4. Mix cucumbers with onions.
5. Put vegetables into freezer containers.
6. Pour vinegar mixture over vegetables, leaving 1-inch headspace. Freeze.

Variation: You can also add 1 cup of sliced red bell pepper. It adds a nice color.