- 7 cups thinly sliced peeled cucumbers
- 2 cups sugar
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 cup cider vinegar
- 1 tablespoon salt
- 1 tablespoon celery seed
- In a large serving bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally. Serve with a slotted spoon. Yield: 8-10 servings.
Reviews for Favorite Cucumber Salad
Sort By :
"I did this along with other veggie recipes with baked salmon. This recipe is a keeper, it's delicious, would recommend it to anyone."
"I am diabetic and thus was not thrilled about so much sugar in this recipe, but I love cucumber salads, so made it with some tweaks. I used 1/2 cup Splenda instead of 2 cups sugar and this sweetened it just right for my taste. I also added freshly ground pepper to taste. And I used a Vadalia onion. The 2nd time I made it, I added about 1/4 cup virgin olive oil and we liked it with that addition."
"Nice and cooling. I did change it a little. I didn't use the celery seed, as it gets in our teeth. I used white vinegar, about 1/3 cup, some water and some canola oil and cut down on the sugar, so it wasn't so sour, but still somewhat sweet. I did use a sweet onion chopped, which was good. I used a large hot house cucumber, which made lots and added to the salad without so many seeds, too. At another time, I may use light sour cream for the vinegar dressing. I do recommend this salad and your daily dose of good vegetables."
"I really tweaked this recipe as this was too much sugar/vinegar. It's basically a recipe that I have used for years, just different proportions. I have plenty of green peppers; I just wish my cucumbers would start producing! I'm in the mood for this salad."
"I gave been making this for years except instead of using sour cream, I use plain greek yogurt and omit the sugar. It has a tarter taste but is very refreshing and we love to use it with fish."