I was talking with a gardening friend and lamenting our dismal cucumber harvest this year. We have enough for eating fresh but not enough for freezing. She asked, “Can you freeze cucumbers?” Yes, you can absolutely freeze cucumbers and it’s super easy and useful. By the way, she’s bring me some of her excess cucumbers so I’ll have plenty of frozen cucumbers to last the year. I know you were worried about that.
Here’s the thing with freezing cucumbers, the texture will be different when they’re thawed. If you can accept that fact, you can successfully freeze cucumbers.
I’ve read of people pickling the cucumbers in either vinegar or brine and then freezing them submerged in the liquid. This doesn’t make any sense to me. It seems like a waste of freezer space. If you’re going to pickle cucumbers go ahead and water bath can them to make them shelf stable. If you’re going to use a brine to ferment cucumbers then store them in the refrigerator – they’ll last 6-12 months. Don’t waste valuable freezer space on frozen pickles.
But if you want the flavor of fresh cucumbers and don’t care about the texture, freeze them.
I like to keep track of all the things I preserve with these preservation worksheets. If you’d like a copy emailed to you, just fill out the form below.
How to freeze cucumbers
I freeze cucumbers two different ways. To prepare the cucumbers, wash and dry them. I use cucumbers that I grow or that I know are grown without pesticides so I don’t ever peel them. However, if you want peeled cucumbers, peel them before freezing them.
One way to freeze cucumbers is to slice them and put the cucumber slices on a baking the sheet lined with parchment paper. Pop the baking sheet into the freezer for a few hours. Put the frozen cucumber slices in a ziplock bag. Label the bag and put it back into the freezer.
Another way to freeze cucumbers is to use ice cube trays. Cube the cucumber and put the cubes into ice cube trays. Cover the cucumbers with water and put them in the freezer until the water is frozen. Once the cucumbers are frozen pop them out of the ice cube trays and put them in a ziplock bag. Label the bag and put it in the freezer.
How to use frozen cucumbers
Now that you know how to freeze cucumbers, how do you use frozen cucumbers? You can use frozen cucumbers in anything that you want the fresh cucumber flavor but texture doesn’t matter.
My favorite way to use frozen cucumbers is for infused water. Boring I know, but I love it. If you want a more exciting cucumber drink, you could try this cucumber mint martini.
Companies like the Frozen Garden sell frozen fruit-based water infusers, but those start at $5 per pack. I prefer to just spruce up my water with inexpensive produce from my own garden.
We’re not really gazpacho people but I’ve only had plain gazpacho. I’ve never had tomato, strawberry, and basil gazpacho or anchovy gazpacho, both sound super interesting.
Tzatziki is a traditional Middle Eastern or Mediterranean dish. Its used on pita, as a dip, and on meat and vegetables. It’s quite expensive at the deli, but tzatziki can be made at home very inexpensively.
How to thaw frozen cucumbers
Cucumbers have high water content which means when they thaw, they’ll release a lot of liquid. If I’m putting cucumbers in water to infuse the water, I just plop the cucumber ice cubes or frozen cucumber slices into the water and let them thaw in the water.
If you’re going to make tzatziki or gazpacho, put the frozen cucumbers in a bowl in the refrigerator or counter to thaw. This will keep all the yummy liquid together so you can use it in your recipe.
So don’t let an abundant harvest overwhelm you, freeze cucumbers to use throughout the year. Do you freeze cucumbers? If so, what do you use them for?
Rhonda says
I freeze them and use them to make cucumber mint slushees.
Angi Schneider says
oh my, that sounds lovely!
Shari Cameron says
Can you still use them in salads? I like cucumber slices, will they be okay to eat like just a cucumber by it’s self, even after they are frozen?
Angi Schneider says
They get soft when they thaw out so I don’t think I would enjoy them in a salad. The texture is similar to a soft pickle slice – not a crispy pickle. If you don’t mind the texture being different than fresh it’s worth a try.
Wilma T says
I would blend with a few herbs oils or flavored vinegars and use as salad dressing for the flavor!
Sharon says
I make a cucumber salsa using sour cream, lemon juice onions, green peppers, and carrots soaked in jalepeno juice, as well as a few bits of jalepenos. Not too hot just right for me. I eat this on crackers. I was wondering if I could freeze it? So am thinking of trying one batch to see if it turns out. Not sure about the cukes or the sour
cream. Will let you know.
Angi Schneider says
Let me know how that turns out for you. I’ve never had any luck freezing sour cream but maybe with other things added it will turn out okay.
Rose Felton says
Maybe leave out the sour cream until you take the salsa out of the freezer, then mix it in.
Angi Schneider says
That’s a good idea!
Lacinda Ross says
the cilantro would turn dark and get soft, you might need to add that when you thaw it
Angi Schneider says
Thanks for the tip, Lacinda. That’s a great idea!
Gloria says
When you use them for tzatziki do you use seeds and all?
Angi Schneider says
Hi Gloria, I do but you could freeze some peeled and seeded cucumbers in chunks if you didn’t want to use the seeds and skin.
Tara says
A proper Tzatziki : Remove the seeds but do not peel the cucumbers. Shred or finely chop the cucumbers and squeeze out any excess water. Combine with plain Greek yogurt, garlic, lemon juice and mint (NOT DILL).
Angi Schneider says
Thanks for the information on a proper Tzatziki, Tara.
Savanah says
Hmm. I have cucumbers nearly coming out my ears right now, and have been loving them in green smoothies. I have already thought about how I’ll miss them at the end of the season— I could definitely freeze them for use in smoothies! Never thought of that- thank you!
Angi Schneider says
You’re welcome! I used added some the other day to a fruit leather mixture I was making. So if you like fruit leather, you might want to give that a try too. Enjoy!
Deborah says
Many people use cucumber slices to place on their eyes to reduce the bags. Do you think frozen (thawed) cucumber slices would work the same?
Thank you,
Deborah
Angi Schneider says
Yes, I believe that thawed cucumber slices could be used for puffy eyes. Just know that the cucumber slices will be limp and not firm.
Barb says
Freezing cucs would be the answer to the over abundance in the garden. I paper thin slice cucs to make creamed cucs. So if I’m reading this right I can freeze them thaw then make the creamed cucs. But does freezing change the flavor?
Angi Schneider says
Yes, you can do that, the texture will change but the flavor doesn’t. Before you go and freeze a whole bunch, slice one and freeze the slices. The next day thaw them and make your creamed cucumbers and see how you like it. If you like it, then you can freeze a bunch.
JoAnn Green says
I am sitting here looking at 48 cucumbers from the garden and there are more to harvest! I only have a small garden in my backyard and this is the first year I planted cukes – and I planted just one package of seeds! They took off and are now choking out my tomatoes and green beans. Told my son this morning, I may have to go out there and cut a few of the vines out of the garden just to maintain some control! Now I found this thread on Pinterest and loving the ideas. I certainly will freeze most to put into waters and into smoothies. I’ve never had them in smoothies but since textures are not an issue in a smoothie for me, why not!! And I’ve never had tzatziki before but seems like a good time to try that too.
Thanks, everyone!
Angi Schneider says
Goodness, that’s a lot of cucumbers! What blessing. I’m glad this post helped you.
Cindy Sandberg says
We have an English cuke plant that is producing 5 long cukes every 3 days. I’ve had enough for now, but sure pay big bucks for fresh ones in the winter. Thanks for the ideas! BTW, regular cukes don’t grow well in any of our gardens or even pots-they get bulbous and look weird. Chalking it up to a previous black walnut tree in the yard….
Angi Schneider says
That’s odd about the regular cukes, but amazing that you’re getting so many English cukes! Here’s to enjoying them all winter long.
meredith says
I saute chunks of cucumber in olive oil and butter, add onions, tomatoes, peppers, garlic, if you have fresh corn or left over corn cut off the niblets and add that too. most any combination works well. serve over grain of choice or pasta. add spices to your liking. this melange does freeze well.
like the frozen cube idea too.
Angi Schneider says
That’s a great idea, Meredith! Thanks for sharing. I’ve never sauteed cucumbers before but now I want to try it.
Rita says
Sounds delicious…. I’m definitely trying this recipe! Thanks for sharing!
Rita Schnovel says
I make cucumber loaf and muffins… really good… tastes like zucchini bread. My family loves it. Found several recipes on line. Just type in the search engine easy cucumber muffins.
Angi Schneider says
What a great idea! I’ve never heard of cucumber loaf and muffins. I’ll have to go looking now.
Phil Bronner says
I fix a spaghetti dish with fresh cukes, basil, sea salt and EVOO. The cukes are peeled and seeded. The “meat” is then cut into strips, then chopped with the fresh basil and salt, before adding the olive oil. As soon as the spaghetti is done cooking, it’s drained and immediately mixed in the bowl with the cuke mixture. This sounds like a good way to preserve my garden cukes to use in this recipe all year long!
Angi Schneider says
That spaghetti dish sounds delicious! Thanks so much for sharing!
Sylvia says
What a small world! I’m friends with your sister. We used to go to church together. So glad I found your blog! Thanks for answering my question about freezing cucumbers.
Angi Schneider says
Hi Sylvia! It is a small world!
Connie says
I fry my cucumbers with potatoes, zucchini, green beans (from the garden) and onions and sprinkle with seasoning salt. My husband doesn’t like cucumbers but he loves them that way! My own little garden stir fry. And it’s really good with a fried egg placed on top and a side of toast. Mmmmmm!
Angi Schneider says
Whaaaat? I’m going to try that. I make my own stir fry just like that but without the cucumbers. Thanks for the tip! And with the fried egg, I bet my husband wouldn’t even know…lol
Diana Lynn McKinney says
We have even tried deep frying cucumbers just like fried green tomatoes & squash…very good. Worth trying
Angi Schneider says
I haven’t but I most certainly will. Thanks for the sharing!
Marilyn Burton says
Has anyone tried vacuumed sealing cucumbers?
Angi Schneider says
If you mean vacuum sealing the frozen cucumbers, yes I have and it works pretty good. If you put several layers of cucumbers in the bag, it’s not super flat and sometimes you’ll end up with spots that still have air in them.
Kevin Neve says
Can you use them after they thawed in like a Cucumber Dill Salad?
Angi Schneider says
You can, but they will be mushy.
Donita Stewart says
What a wonderful idea! I make a cold cucumber basil soup in the summer. Because you cook the cukes until soft, freezing them would be no problem. 2 T Butter, 1 diced vidalia onion, 3 c chicken broth, 1 small white potato (I subbed cauliflower to make it Keto friendly), 3 cucumbers seeded and diced but not peeled, 1 c greek yogurt or sour cream, 3T chopped fresh basil, salt and pepper. Saute onions in butter and add broth and potato cooking until softened. Add cucumbers and cook until soft. Blend with immersion blender until smooth and add remaining ingredients. Cool and refrigerate at least an hour before serving. It is the most delightful summer soup! Now that I look back at this recipe, I don’t see why in cannot be made with everything except the sour cream and frozen. Sour cream could be added once thawed before serving.
Angi Schneider says
That sounds delicious, Donita! Thanks for sharing.
Dale says
Great cucumber ideas
Angi Schneider says
Thanks!
Marilyn Silvius says
Great ideas ! Thanks
Judy says
I am British and don’t know what these measurements mean
Can someone help please,
1T.
1C
Angi Schneider says
These are volume measurements. The 1T is 1 Tablespoon and the 1C is one cup. In the US we usually measure dry and liquid ingredients by volume. 1 tablespoon is approximately 15ml and 1 cup is approximately 240ml. If you are measuring dry ingredients you can do an online search like “how much does 1 cup of flour weigh in grams” and that will give you a good approximation. Hope that helps. I never realized until I wrote the book just how different cooking is in the US.
Brad says
We use cucumbers to feed animals with so we have a lot of cucumbers so what is the proper way to freeze and thaw them?
Thanks
Angi Schneider says
I think for feeding to animals you can chop them or not – either way they are going to be mushy when they thaw out. I give our chickens slightly thawed (but still frozen) cucumbers as a treat. You can thaw them in a bowl on the counter or refrigerator before giving them to the animals. I would try a few different ways and see what works best for you.
Hilly says
You can freeze seeded chunks and keep the crispness if you add sugar. They will last for about 6 months. I make a dressing of sugar, vinegar, chunky peanut butter and cayenne powder. Its delicious.
Angi Schneider says
oh wow! I had no idea. I’ll have to try that. Thanks for sharing!
Kay Bishop says
Cool info, Thanks all
Deborah says
Glad I found this. I just made some cucumber relish and put in jars for the freezer. But have lots of cukes but no onions and peppers now. So going to chop those babies up freeze them on a single layer sheet and make relish at a later time. Pretty sure that will work! Then do a vacuums seal bag for them to make last longer. Could them use them for other things in future too like that cucumber soup sounds awesome! Or a dip or who knows! So happy now. Ive been trying to sell them but nobody seems to want organic Cucumbers around here for some reason. 🤔. When I’ve reach my limit I will send them over to the local food pantry now.
Angi Schneider says
We have the same problem with lemons and grapefruit around here in the winter – there is such abundance that no one wants to buy them. Good idea to vacuum seal the bags so they’ll last longer.
Rebecca says
I juiced them, froze in ice cube trays, then put in food preserving bags. Will use for gazpacho, cocktails, infused water.
Angi Schneider says
That’s wonderful, Rebecca!
Susan Brock says
Put them in with your frozen squash and fry them with cornmeal over them and put them in a small amount of oil and fry them up, really good!! Have done this a lot of times with my frozen squash and cukes lots of time, even add a little onion to give it a great flavor!!
Angi Schneider says
Thanks for the inspiration, Susan! That sounds delicious.
Judi Oldridge says
Anyone on here know if you can using the Crisping powder that some home canners use for pickles to crisp up these cukes before freezing? I am almost inclined to try it!! Thanks for any ideas ahead of time, folks! Love these ideas- keep them coming!
Angi Schneider says
I don’t but it would be worth a try!
Lila says
Hello mam, hope you are doing well.
I just want to ask you is this really possible to store cucumber pickling for 12 months without using any preserver chemicals.
Yes I agreed with you that the pickling can be easily safe for 5-7 months. Please clarify my thoughts.
Thanks for such a long helpful article.
Angi Schneider says
Hi Lila, great questions. When you pickle a cucumber you are preserving it using natural preservation methods – both vinegar and satl are natural preservatives. Shelf stable pickled cucumbers are made with a vinegar brine and are water bath canned. The shelf life of properly canned pickles is a year or longer. Some people don’t want to use a water bath canner and instead make refrigerator pickles which also use a vinegar brine but are stored in the refrigerator instead of the shelf. Those can easily be stored in the refrigerator for a year. Fermented pickled cucumbers use a salt water brine and fermentation to preserve the cucumbers. These can also be stored in the refrigerator for up to a year. The quality of the food will deteriorate over time, but as long as they were preserved and stored properly, the safety is not an issue. Hope that helps.
Wilma Travaille says
I have used hot jars and brine and warm lids and put rings on and they will seal most of the time. I don’t water bath because I like them crispy. I know they don’t recommend this but really they fermented pickles in vinegar and salt brine right in a crock and nobody got sick. If they don’t seal you may have one that doesn’t put in fridge for a few weeks.. If sealed put on shelf. Always check your seal before eating and smell them. Should be fine.
Angi Schneider says
If that works for you, that’s fine but not water bath canning vinegar brined pickles is not a recommended method for making shelf stable pickles. You really can’t make a comparison between traditionally fermented pickles and vinegar pickles – they are two totally different methods. With traditionally fermented pickles you create an environment where beneficial bacteria can thrive and other bacteria, such as Clostridium botulinum, cannot. With vinegar pickles the goal is to have no bacteria. Also, fermented pickles are not shelf stable and need to be kept in a cool place (like a refrigerator or root cellar) in order to slow the fermentation process down. If they are kept in a warm environment, they will continue to ferment. While this isn’t necessarily a bad thing, the cucumbers will get softer over time. My point is you can’t say that because fermented pickles aren’t water bath canned, vinegar pickles don’t need to be. Of course, in your kitchen you can do whatever you want. But on my site, I only share recommended ways of preserving food.