tasty cucumbers with a marinade. Perfect for a light side salad.
| Servings: | 5 |
| Yield: | 4 to 6 side salad servings |
Ingredients
- 3 large cucumbers
- 1 teaspoon salt
- ¼ cup white sugar
- ⅛ cup water
- ¼ cup distilled white vinegar
- ½ teaspoon celery seed
- ¼ cup chopped onion
Instructions
- Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
- In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
Reviews
cut back on the sugar a little, halved the cucumbers and scraped out the seeds first and quartered then sliced some Roma tomatoes in there. loved it!
Taste just like my MIL’s (maybe better!) I make it exactly like the recipe.
I tripled the recipe and it is killer ! I also added mustard seed . Very good
I used Vidalia onions and liked the milder taste.
It’s a bit too sweet for my taste. Recommend cutting sugar in half and doubling the vinegar.
Thin slices adds to the salad Also added slices of red and green bell peppers 2 thinly sliced celery stalks Sugar is a bit of concern but tastes great
These are fantastic! I made a double batch and served them with dinner. Hubby and I gobbled them up. I ate the leftovers for lunch the next day. They are delicious and refreshing. A great way to use cucumbers. I just got another batch from the garden and will be making them today. I wouldn’t change a thing.
No changes, both myself and husband really enjoyed, making more today.
In early August, I’m desperate for any new cucumber recipe :). This was a nice change- not as strong as pickles, and salting made the cucumbers stay crunchy and fresh for over a week in the fridge.
Fantastic! Just like what I remembered from my childhood and perfect with the bbq ribs and chicken I served. I used my food processor (using the smallest slice disk) to slice my English cucumber and onion into uniform slices so that the results would be consistent. Also made sure to put several ice cubes in the bowl to ensure the cukes stayed as cold and crisp as possible. Guests loved it and the little I had leftover stored nicely in the back of the fridge for a few more days.
This is a keeper! I have already been asked for the recipie.
I have made it twice. The original was good the second time I swapped the white vinegar for balsamic which was just as tasty but with different flavor accents.
I use Splenda instead of sugar and it’s still a favorite.
Yummy. The flavor of the dressing is akin to potato salad without the creaminess.
Extremely sweet. I added more vinegar to counter act the sweet. I sprinkled dill on top rather then celery seed. I will make again starting with 2 teaspoons of sugar and adding more if needed.
My husband and I love this cucumber salad. I have made it a couple times now. The second time I forgot to buy the onion and just used onion powder. It still turned out very tasty.
Loved It!
Pretty good. I used apple cider vinegar instead of white, and cut the sugar in half. Used a mandolin to get them really thin.
Appropriately named , this is exactly “my mom’s cucumbers”. This year we have a large crop of cukes and this brought back great memories. Thanks for sharing!
This was an outstanding recipe! Easy to make and so very delicious. It’s definitely a keeper for our family.
I have made this salad as written countless times this spring. I is absolutely delicious!