"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
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Cold Cucumber Salad
Total:
8 hr 35 min
Prep:
30 min
Inactive:
8 hr
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
8 hr 35 min
Prep:
30 min
Inactive:
8 hr
Cook:
5 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!

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