There’s nothing more refreshing than freshly pickled cucumber salad. It’s the perfect combination of crispy cucumbers, onions and green peppers, drenched in a delightful vinegar and sugar dressing with a generous sprinkle of celery seed. This is a wonderful side dish to bring to a BBQ or pot luck dinner. Its economical and best of all, very delicious!

Cucumber Salad

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

2 or 3 cucumbers, sliced thin
1 medium green pepper, sliced thin
1 onion, sliced thin
Brine
½ cup sugar
2/3 cup vinegar
1 Tablespoon salt
2 teaspoons celery seed

Directions

Peel the cucumbers, slice thin and place in a medium sized bowl with a tight fitting lid.
Slice the onions thinly and add to the bowl.
Slice the green pepper thinly and add to the bowl.
Mix the vegetables, seal with lid and set aside.
Make the brine by putting the sugar, vinegar, salt and celery seed in a small saucepan.
Bring to a boil and continue boiling until sugar dissolves.
Remove from heat and let it rest until it’s room temperature.
When cooled, pour over the veggies, cover and refrigerate for 6 hours.