Taste of Home
Sweet-Tart Cucumber Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
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
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
-
1.
Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain.
-
2.
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.
© 2024 RDA Enthusiast Brands, LLC