Cold Cucumber Salad

"Like many Southern gardeners, we usually have tons of cucumbers each summer. This cool summer salad will keep in the fridge for days."

Total Time:
8 hr 35 min
Prep:
30 min
Inactive:
8 hr
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

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
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

Before slicing the cucumbers, score the skins all over with a fork, but do not peel them. This will allow the liquid to better penetrate the skins.


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