Gildrien Farm

This is from The Beginner’s Guide to Preserving Food at Home by Janet Chadwick, which is a great book that gives several different options for preserving each kind of food, with good instructions and illustrations.

Wash 6-8 cucumbers. Slice thinly with a food processor. Peel and slice thinly a medium onion. Measure out 2 quarts of sliced cucumbers. Mix with onions and 2 tablespoons of salt in a large bowl. Let stand 2 hours.

Drain vegetables well. Rinse thoroughly with cold water. Drain well again. Return drained vegetables to the rinsed bowl. And 2/3 cup each oil, vinegar, and sugar [we use half sesame oil, half olive oil and only 1/3 cup sugar]. Add 1 teaspoon celery seed. Mix well.

Cover and refrigerate overnight.

Pack in freezer jars or containers. Leave 1-inch headspace. Freeze.

To defrost, place in refrigerator overnight.