Frozen Cucumber Salad - cooking recipe

Ingredients

7 cups cucumbers, thinly sliced
3 medium onions, thinly sliced
1 green pepper, chopped
2 cups sugar
1 cup vinegar
1/2 teaspoon celery seed
1 tablespoon salt

Preparation

Mix all ingredients in large bowl.
Refrigerate for 24 hours.
Put in containers and freeze with the brine.
Just defrost to serve.
Tip: To save space and avoid freezer burn, I freeze this overnight in shallow freezer containers. Then, defrost slighty (or dip in a hot water bath) to release the food from the container. Seal the block of frozen food in a ziplock or seal-a-meal bag, label and stack back in the freezer until ready to use. This works great for all kinds of foods!