“Like many Southern gardeners, we usually have tons of cucumbers each summer. This cool summer salad will keep in the fridge for days.”
| Level: | Easy |
| Total: | 8 hr 35 min |
| Prep: | 30 min |
| Inactive: | 8 hr |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup white vinegar
- 1 1/2 cups sugar
- 1 teaspoon celery seeds
- 1/4 cup vegetable oil
- Salt
- 5 small Kirby cucumbers, sliced (5 cups)
- 1 medium sweet onion, thinly sliced in rings
- 1 large red or yellow bell pepper, thinly sliced
Instructions
- In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.
- In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 323 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 1 g |
| Sugar | 54 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 633 mg |
Reviews
I’ve made this a least a dozen times and everyone just loves it!! I do cut the sugar back a bit to 1C so it is not so sweet. 🙂
Very good recipe. I like the addition of celery seed. I cut the sugar back to one cup because it was too sweet the last time I made this recipe. Of course I am accustomed to my mothers cucumber salad recipe. She was German so most of her recipes were always on the tart side. The cutting back of sugar is my personal preference.
My hubby said this “really blows my dress up”. Very good. I usually shy away from a lot of southern recipes because they are usually too sweet. We both really liked this but I will cut back on the sugar a bit next time. Personal taste.
Wonderful recipe. Definitely a keeper! Thanks Trisha for cooking the way we like to eat.
A little too sweet, I will cut the sugar or maybe 1 cup or even 3/4 cup. I liked the red pepper in it.