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Sweet-Tart Cucumber Salad

A dear friend showed me how to use up cucumbers in a tangy salad. The longer it chills, the deeper the flavor. Look for lemon or pickling cucumbers. —Dian Jorgensen, Santa Rosa, California
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings

Ingredients

  • 10 pickling cucumbers or 3 medium cucumbers, thinly sliced
  • 1 tablespoon plus 1 teaspoon salt, divided
  • 2 cups white vinegar
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 3 teaspoons celery seed
  • 1 teaspoon pepper
  • 2 medium onions, halved and thinly sliced

Directions

  • Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain.
  • In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts
3/4 cup: 139 calories, 1g fat (0 saturated fat), 0 cholesterol, 744mg sodium, 34g carbohydrate (29g sugars, 2g fiber), 2g protein.

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Reviews

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Average Rating:
  • jkcoach98
    Sep 13, 2017

    This recipe is a little to vinegary for my families taste. I added extra sugar and for us it tasted much better.

  • gld2bmom
    Apr 18, 2016

    I made this refreshing salad to serve with a simple sandwich supper. While I reduced the recipe to about four servings, the salad turned out great!