Cucumber Salad

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

8

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.

Notes

  • This salad keeps well for 7 days in the refrigerator.

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