Freezing Cucumbers: 4 Ways to Freeze a Cucumber

Also known as a cuke, a cucumber (Cucumis sativus) is a type of gourd that fruits green, cylindrical produce as it grows on a vine atop the ground. In terms of consumption, cucumbers fall into two main groups: slicing and pickling cucumbers. While you can serve slicing cucumbers fresh, you can soak pickling cucumbers in water and seasonings to make crispy pickles. Seedless varieties of cucumbers are usually sweeter than their seeded counterparts.

Cucumbers have a high water content (they’re ninety-five percent water), but they do freeze well. Freezing cucumbers is the best way to preserve and enjoy them all year round. It’s advisable to freeze cucumber slices rather than fresh cucumbers; whole cucumbers become soggy and lose their flavor once you defrost them.

Cucumbers can last in the freezer for six to nine months if you prepare them properly. To thaw frozen cucumbers, place the slices in a large bowl and allow them to thaw in the refrigerator for six to eight hours. Drain the cucumber slices and use them for cucumber salad, cucumber soup, or other cucumber recipes. Avoid thawing cucumbers at room temperature, which would expose them to bacteria—or in your microwave, which will make them mushy.

There are different methods for freezing cucumbers. Regardless of the method you choose, always start by washing your cucumbers. If they’re store-bought cukes, use a gentle detergent and soft brush to remove the wax that growers apply to fruits and veggies to preserve their moisture content. Here are four ways to freeze cucumbers:

• Brine method: Peeling is optional, but you should cut the cucumbers into thin slices. Put the cucumber slices into a large bowl with sliced onions and two tablespoons of salt; mix the ingredients well. Let the sliced cucumbers sit for two hours, then wash them with cold water. Drain the water and transfer the cucumbers to another clean bowl. Now add oil, vinegar (either apple cider vinegar and white vinegar), and sugar—a two-thirds cup of each—as well as one teaspoon of celery seeds. Add the cucumbers and brine to freezer bags, glass jars, or other airtight containers. Be sure to leave one inch of headspace. Freeze the cucumber slices. Wait at least one week before you defrost and eat your frozen cucumber slices for the best flavor.
• Cookie sheet method: Slice the washed cucumbers into rounds or cucumber spears. Line a baking sheet or cookie sheet with parchment paper. Place the cucumber slices in a single layer on the lined sheet and add the sheet to the freezer for two to three hours. Remove the cucumbers from the freezer and place them in plastic bags or plastic containers before returning them to the freezer for longer-lasting storage.
• Ice cube method: Place thin slices of cucumber into the compartments of an ice cube tray. Consider adding lemon slices, mint, or rosemary, too. Then place the trays in the freezer. You can use the cucumber ice cubes to make cucumber water or to add a refreshing flavor to cocktails and other beverages.
• Purée method: Pulse the sliced cucumbers and a small amount of cold water in a food processor, then blend the cucumber pieces until the mixture is smooth. If you wish, you can add lemon juice to the puréed cucumbers before you pour them into ice cube trays. Then place the trays in the freezer. Later, you can use these cubes to enhance drinks, cold soups like gazpacho, or other recipes.

There are many uses for frozen cucumbers. Some of the most common include:

1. 1. Dips: Blend frozen cucumber slices and fresh herbs into cream cheese for a creamy dip. Or you can thaw, drain, and chop the cucumber to add to Greek yogurt along with lemon juice, olive oil, garlic, dill, and salt to make tzatziki, a Greek dip that pairs well with pita bread and veggies.
2. 2. Smoothies: Try adding frozen cucumber slices to a fruit smoothie or green smoothie. The cucumber will increase the smoothie’s water content and lend a soft cucumber flavor to the beverage.
3. 3. Sorbet: You can make sorbet by puréeing cucumber with one and one-third cups of sugar. You can also add fruit or fruit juice for extra flavor. Pour the ingredients into an ice cream maker and freeze according to your recipe instructions. Once the sorbet is frozen, store it in the freezer.
4. 4. Soup: Blend frozen cucumber slices with Greek yogurt, olive oil, lemon juice, and garlic. Add a half teaspoon each of honey, black pepper, and salt, then blend the ingredients until they’re smooth. Chill the soup for at least four hours, then serve the cold soup with additional cucumber slices.

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