I've frozen lots of veggies/fruit and made jam and such later when I had time. I wonder if cucumbers can be frozen and later used for making pickle relish -- which will be canned?
Cucumbers are 90% water. Freezing ruptures the cell walls. When thawed they will be VERY mushy so the relish will be quite soupy. Draining the thawed cukes prior to use will help some but the total amount will have to be increased to compensate.
Using pickling cukes rather than slicing cukes will also help as they have much less water in them.
Try freezing and then thawing a couple to determine if you find the end result acceptable.
Thanks Dave! I kinda thought that was the case but with pears, beans, cucumbers, tomatoes, peppers and figs - I am out of hands (only came with 2). Tomorrow the relish goes on the stove!