Cold Cucumber Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 323
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 59
- Dietary Fiber
- 1
- Sugar
- 54
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 633
- Total: 8 hr 35 min
- Prep: 30 min
- Inactive: 8 hr
- Cook: 5 min
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.
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!