Recipe courtesy of Trisha Yearwood

Cold Cucumber Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr 40 min (includes cooling and refrigeration time)
  • Active: 20 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
  2. In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

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!

18m Easy 98%
CLASS
6m Easy 99%
CLASS
21m Easy 100%
CLASS
12m Easy 99%
CLASS
Katie Lee Biegel

Chopped Salad

14m Easy 97%
CLASS
23m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now