Wednesday, July 15, 2015

Pickled Cucumber Salad


A crunchy, tangy and sweet side dish that is a perfect side dish for hot weather. Enjoy!


Pickled Cucumber Salad
Makes 4 to 6 servings

Ingredients:

  • 1 cup white vinegar
  • 1 1/2 cups sugar
  • 1 teaspoon celery seeds
  • 1/4 cup vegetable oil
  • Salt
  • 5 small Kirby cucumbers, sliced (5 cups)
  • 1 medium sweet onion, thinly sliced in rings
  • 1 large red or yellow bell pepper, thinly sliced

Directions:

  1. In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.
  2. In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold.


Recipe from Food Network Magazine and Trisha Yearwood.

5 comments:

  1. I'm intrigued! This sounds unique and delicious. Definitely trying soon!

    ReplyDelete
  2. I'm intrigued! This sounds unique and delicious. Definitely trying soon!

    ReplyDelete
  3. Yum! I have never put peppers in my cucumbers, but that sounds lovely!

    ReplyDelete
  4. I make these refrigerated pickles every summer-love, love them.

    Velva

    ReplyDelete

Printfriendly