Fresh Cucumber Salad

Angie Buehler


A nice addition to a summer time meal!

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★★★★★ 1 vote
No-Cook or Other


7 c
thinly sliced pickling cucumbers (about 7 large)
1 c
thinly sliced onion
1 c
thinly sliced green pepper
1 c
thinly sliced red pepper
1 Tbsp
1 c
white vinegar
2 c
3 clove
garlic (or, to your taste)
1 tsp
celery seed
1 tsp
mustard seed


Step 1 Direction Photo

1Mix cucumbers, onions, peppers and salt; set a side

Put vinegar, sugar, garlic, celery seed and mustard seed in a pot and bring to a boil

Remove from heat and let cool for one hour

Pack vegetables in sterile mason jars

Pour cooled mixture over cucumbers

Seal jars with sterile lids and store in refrigerator

Makes 2 quarts

Will keep up to 2 months

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy