Favorite Cucumber Salad Recipe
- 2 cups sugar
- 1 cup cider vinegar
- 1 tablespoon salt
- 1 tablespoon celery seed
- 7 cups thinly sliced peeled cucumbers (about 6 medium)
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1. In a large bowl, whisk sugar, vinegar, salt and celery seed. Add cucumbers, onion and pepper; toss to combine. Refrigerate, covered, at least 1 hour, stirring occasionally. Yield: 10 servings.
3/4 cup: 183 calories, 0 fat (0 saturated fat), 0 cholesterol, 713mg sodium, 45g carbohydrate (42g sugars, 1g fiber), 1g protein.
Reviews for Favorite Cucumber Salad
"A great way to use those garden cucumbers. Very tasty. I refrigerated mine a couple of days before eating for better flavor. I keep them in a quart jar in the refrigerator, the longer they sit the better they get!"
"This is almost the exact recipe Mom used to make, I love this salad, she called it "Summer salad" I have it in my fridge in a quart bottle most of the time. I use it as a compliment in chopped salads. In order to make it prettier, she would run the prongs of a fork down tbe sides after peeling , before slicing. Kinda makes it special, and the cuke aborbs more flavor??thanks for sharing."
"easy and delish"
"This is just like the recipe my mom used. If my husband loves them, it deserves 5 stars. ;-)"
"I sub about 3/4 cup Splenda for the sugar, and find it's perfect. Have made this TOH recipe for years!"
"This is a very good recipe, however for my taste, I would not use as much sugar next time.But I am definitely saving this one!"
"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."
"Made 1/2 recipe with cucumbers in the garden and it was fantastic. Made as-is but next time will try with Splenda."
"I have a garden w/cukes and am making this a 2nd time this summer. It is delicious!!!! I do cut back on the sugar by 1 cup and use a red pepper. It is delicious and very colorful:) Thanks...."
"I love his recipe!! Thank you!!!"
"I have had this recipe for a long time. Everyone who tastes it wants the recipe.Very easy and tasty. Donna"
"If you want a little southwestern zip, you can also add minced Jalepeno and cilantro."
"This recipe is really good, but cut the salt to 1 tsp w/o effect. Also if you have an extra carrot stick &/or celery chop that up too. For Christmas use red and green peppers.The recipe adapts easily to what ever # of cups of cukes that u have....double or 1/2 the recipe and it's ready in no time. I like the other ingredients just as they are and so does my family.Sandy"
"I would not put any sugar on this recipe because I'm diabetic"
"This is a GREAT salad, however, my family likes it better without the green peppers."