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
Course: UncategorizedServings
8
servingsIngredients
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.
Notes
- This salad keeps well for 7 days in the refrigerator.
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