Recipe courtesy of Trisha Yearwood

Cold Cucumber Salad

Getting reviews...
"Like many Southern gardeners, we usually have tons of cucumbers each summer. This cool summer salad will keep in the fridge for days."
Save Recipe
  • Level: Easy
  • Total: 8 hr 35 min
  • Prep: 30 min
  • Inactive: 8 hr
  • Cook: 5 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate 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!

4m Easy 100%
CLASS
Katie Lee Biegel

Chopped Salad

14m Easy 97%
CLASS
Larisa Alvarez

Classic Potato Salad

18m Easy 95%
CLASS
17m Easy 100%
CLASS
18m Easy 98%
CLASS
12m Easy 99%
CLASS

Stream discovery+

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

Subscribe Now