| |

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.

Leave a Reply

Please note that I am in the process of converting older recipes to the new format since my site migrated. If the recipe you are interested in doesn’t have a printable recipe card, please leave a comment and I will update it as soon as I am able to. Thanks for understanding!

Your email address will not be published. Required fields are marked *

6 Comments

  1. I love this recipe. Have been making it for a few years now and bring it to all the bbq’s I’m invited to. Always a big hit!