Dice or slice the cucumbers into even slices, about 1/4 inch thick. Lay the cucumber slices in a single layer on a parchment lined baking sheet. Set in the freezer and freeze for at least 2 hours, up to 24 hours. Transfer the frozen cucumber slices to an airtight freezer bag, then return them to the freezer.
With proper prep, cucumbers should keep in the freezer for up to nine months. Weinstein recommends slicing them (peeled or unpeeled––your choice), arranging the slices in a single layer on a parchment-lined baking sheet, and freezing them uncovered.
Here's The Quick Answer
Cucumbers can be frozen for around a year. Either slices or chunks of cucumber can be frozen in freezer bags, or cucumbers can be frozen whole in water.
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.
Cucumbers have a high water content, about 95%, and freezing them changes their texture dramatically. Rather than the crunchy, crisp texture that a fresh cucumber has, a frozen cucumber's texture will be mushy.
Dice or slice the cucumbers into even slices, about 1/4 inch thick. Lay the cucumber slices in a single layer on a parchment lined baking sheet. Set in the freezer and freeze for at least 2 hours, up to 24 hours. Transfer the frozen cucumber slices to an airtight freezer bag, then return them to the freezer.
Frozen cucumbers will never have the same crisp snap as fresh cucumbers. Here's why. Cucumbers are about 95% water, so freezing and thawing will affect their cell structure, resulting in a mushy texture.
Place 2-3 cubes into each well of an ice cube tray, then fill each well with water. Let the tray sit in the freezer until the water is frozen. Transfer the cucumber ice cubes to a zip-top freezer bag labeled with the date. Freeze up to six months.
According to the College of Agricultural and Environmental Sciences - Cucumbers should be stored at room temperature – not in the fridge. Apparently when cucumbers are stored for over 3 days at temperatures below 10 Celsius, they'll get cold injury: wateriness, pitting, and faster decay.
Ladle cucumbers into freezer containers, bags, or can-or-freeze Mason jars. Be sure to leave at least one-half-inch of head space for expansion. Label containers and freeze. Wait at least a week before eating.
The best way to store cut cucumbers is to wrap them in a damp paper towel and place them in an airtight storage container. The tight, locking seal on the cover of the container will help to keep them extra fresh. Place the container in your refrigerator or in the crisper drawer and use the cut cukes within five days.
When stored properly, cucumbers can last up to one week in the refrigerator. This timeframe is applicable to both whole cucumbers and sliced cucumbers. If you're looking for a long-term storage solution, you could try freezing cucumbers.
Amann recommends storing cucumbers in a covered (but not airtight) container lined with a paper towel.
When growing cucumbers in your garden, don't believe “the bigger, the better” and keep the cucumbers on the vine longer than the variety is supposed to. . But you should NOT wait for it to grow even larger than it's supposed to! This is because it can begin rotting and halt the growth of new cucumbers.
Sliced cucumbers will have similar cook times to summer squash like zucchini, just a few minutes until tender and the desired level of char is achieved—if you're going for that look and slightly smoky flavor.
Wrap the whole cucumber in plastic wrap and then store it in an airtight container. The plastic wrap acts as a shield and locks in moisture, which prevents the cukes from ripening and becoming mushy.
Freezing food doesn't kill nutrients.
This happens simply because they are slowly expiring, it's natural.
To crisp up cucumber and remove excess water, use salt and ice water. Sprinkle with salt, place on a bag of ice water for several hour, and drain water.
And certain vegetables, like tomatoes, potatoes, and winter squash, for example, don't need to be blanched before going into the freezer.
Blanching is a must for most vegetables to be frozen. It slows or stops the enzyme action which can cause loss of flavor, color and texture. The blanching time is very important and varies with the vegetable and size.