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Frozen Brined Cucumbers & Tzatziki


2 quarts cucumbers (unpeeled and thinly sliced)
1 large onion (sliced)
2 tbsp. salt,
1½ cup sugar
1 cup cider vinegar


  1. Mix together cucumbers, onion, and salt in a large bowl.
  2. Cover with cold water and let it stand for 2 hours.
  3. Drain the mixture.
  4. Combine sugar and vinegar in a large saucepan. Bring to a boil and simmer until the sugar dissolves. Let it cool.
  5. Pour the solution over the cucumbers and onion; mix well.
  6. Put in plastic containers and freeze. (Leave ¼ inch at the top for expansion.)
  7. Thaw before serving in the refrigerator, and use in salads, smoothies, cold soups and dips such as tzatziki. (recipe follows)

Tzatziki (Greek Cucumber-Yogurt Sauce)

1 pint plain whole Greek yogurt
3 tablespoons each: fresh dill, mint, and Italian parsley
1 medium cucumber, finely chopped
2 tbsp extra-virgin olive oil
1 clove garlic, minced
sea salt and fresh ground pepper

Combine ingredients in a small mixing bowl and season with salt and pepper. Chill 10 minutes before serving.