- 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-qt. to 2-qt. glass container. In a jar with tight-fitting lid, combine remaining ingredients. Pour over cucumbers. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-12 servings.
Reviews for Fresh Cucumber Salad
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"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%"
"Nutrition Facts say 0 mg. sodium (salt)."
"How much salt???"