- 3 medium cucumbers, sliced
- 1 cup sugar
- 3/4 cup water
- 1/2 cup white vinegar
- 3 tablespoons minced fresh dill or parsley
- Place cucumbers in a 1-1/2- to 2-qt. glass container. In a jar with a tight-fitting lid, shake remaining ingredients until combined. Pour over cucumbers. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-12 servings.
Reviews for Fresh Cucumber Salad
"Excellent and easy!"
"what an awesome way to use up a bunch of cukes - they were so good - we put them on our hamburgers - awesome"
"EXCELLANT! Can't get any better!"
"It is great. I made a huge batch, 1 gal, and it's lasted me almost a month. Still have a few rounds."
"I've done these not from your recipe but one from a tv show. VERY similar to yours but she adds a very small amount of flavorless oil and celery seed. I didn't add the celery seed. it is so good and fresh. great idea for a party too, thanks for sharing."
"Always a winner in the summertime."
"This was a great side addition to the barbecue we had at our cookout. I didn't have any left!"
"This is fabulous! Easy to make. Keeps well for several days. Makes a great side for sloppy joes or other meat sandwiches."
"I actually found this recipe on allrecipes.com. I used some suggestions to replace 1/4 of the sugar with cider vinegar, dissolved the sugar in the vinegars in a saucepan over low heat, soaked the cucumbers in ice water for 30 minutes then drained, and used 2 tsp dried dill and 1 tsp dill seed instead of fresh dill. After 24 hours - disappointing. After 3 days - pretty good! After 6 days - my husband called his mother to tell her how good they were. After 7 days - the entire 1/2 gallon is gone."
"Excellent salad. It keeps good too. Perfect made with fresh garden cucumbers. For variety I add spanish onions. rating 100%"