Wednesday, July 1, 2015

Summer Salads, Part 4


This is a great way to use your garden cucumbers. It is a great mix of sweet and sour flavors.

Favorite Cucumber Salad


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


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. Each serving is 3/4 cup and equals 183 calories.

Source: Taste of Home. You can find it here.

Notes: We cut back on the sugar a bit. I would suggest starting out with a cup of sugar, tasting, and then going from there. We also thinly sliced our onions rather than chopping them. This time around, we omitted the green pepper. Use a slotted spoon to serve this because it creates a lot of juice, but this is really tasty stuff.

1 comment:

  1. Always a good use of those extra garden cucumbers. Niel has too much of a green thumb sometimes, I'm thinking. It was a hard year to find use for all that he grew. But this is a solid side dish! Love the touch of the celery seed.