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
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!
Recipe adapted from Trisha's Table: My Feel-Good Favorites for a Balanced Life. Copyright (c) 2015 by Trisha Yearwood. Published by Clarkson Potter, an imprint of Random House, LLC.