By Thanksgiving 2021. Seven at the table. We added Gary and Linda Turner from Owasso this year. Brayden was at the table in his bouncer. The first Thanksgiving with Brayden in the family. The recipe was frozen cucumber salad — cucumber slices in a vinegar-and-dill brine, frozen briefly until just-icy, served as a bright cold side.
The recipe is below.
Frozen Cucumber Salad
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes + 2 hours freezing | Servings: 8
Ingredients
- 4 medium cucumbers, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup sugar
- 1 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon celery seed
Instructions
- Prep the vegetables. Thinly slice the cucumbers and onion and place them together in a large mixing bowl.
- Make the brine. In a separate bowl or large measuring cup, whisk together the sugar, white vinegar, salt, and celery seed until the sugar is fully dissolved.
- Combine. Pour the brine over the cucumbers and onions. Stir well to coat everything evenly.
- Freeze. Transfer the mixture to a freezer-safe container or zip-top bags. Freeze for at least 2 hours, or until partially frozen through.
- Serve. Remove from the freezer 10–15 minutes before serving to let it thaw slightly to a slushy, icy texture. Serve cold as a refreshing side dish.
Nutrition (per serving)
Calories: 115 | Protein: 1g | Fat: 0g | Carbs: 28g | Fiber: 1g | Sodium: 295mg