"Like many Southern gardeners, we usually have tons of cucumbers each summer. This cool summer salad will keep in the fridge for days."
Recipe courtesy of Trisha Yearwood
Cold Cucumber Salad
Total:
8 hr 35 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
8 hr 35 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

Photograph by Sarah Anne Ward

Cook's Note

Before slicing the cucumbers, score the skins vertically with a fork, but do not peel them. Try Kirby or Persian cucumbers if you can find them at your local grocery store or farmers market. They are smaller than regular cucumbers, and are very crunchy and mild in flavor. Perfect for salads!

IDEAS YOU'LL LOVE

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Grilled Salmon with Smashed Cucumber-Date Salad

Recipe courtesy of Geoffrey Zakarian

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Tuna Salad Undone

Recipe courtesy of Alton Brown

Fall Salad

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking