Cucumber Salad



This recipe was shared with me years ago by a friend. This is one of those recipes I long for in the summer. A way to use up those cucumbers and share are your get togethers. This is a crowd pleaser for sure. I recently shared this in my food column in the July issue of Chesapeake Style Magazine. For those of you who do not know, I write a monthly food column in this local magazine. 



I took a photography class with the editor and was asked if I would be interested in doing a column. The teacher for the class has been a great supporter of my blog and asked me to make the Warm Lemon Pudding Cake for after lunch. Needless to say I think this recipe was hard to forget. A couple issues later and I am now living a little of my dream as a writer. 

You have no idea the pride I feel every time I see my name in print on something I wrote. Please do check out the magazine. The issues are available online at www.Chesapeakestyle.com. I do hope you go and check it out.





Cucumber Salad
6 Cups thinly sliced cucumbers
1 Cup chopped onion
1 Large chopped green pepper
2 Tablespoons salt
1 Cup of apple cider vinegar
2 Cups sugar
1 Tablespoon celery seed
Mix cucumbers, onion, green pepper, and salt. Cover with cold water and refrigerate overnight. Drain next morning; add the vinegar, sugar and celery seed. Cover and refrigerate until ready to serve. This mixture will make its own liquid. 


Shared at
Gooseberry Patch Recipe Round Up
Weekend Potluck @ The Country Cook
Everyday Moms Meals Sunday Supper

13 comments:

  1. Nice recipe for summers!!!! Sounds so cool and yummy.

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  2. TWO cups of sugar??!! Is this correct? Thanks.

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    1. Hey there, yes the 2 cups is correct. This makes a big batch. You can certainly cut back on the sugar if you want to lessen it some. Hope you get to try it.

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    2. I have a family recipe...we use this combo for pickled eggs also...depending on amounts you can half the recipe...1 cup sugar, 1 cup vinegar 1 cup of water....I heat the mixture to dissolve the sugar when making pickled eggs...for the pickled cucumbers...I just mix it well and cover the cukes and onions...and for this recipe also green peppers...let sit..overnight is best but I've made it right before a meal and serve...is so good either way I'd say...good luck

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    3. My mom always made the best cucumber salad and mine never was as good as hers. I asked her one day what she does that I am not doing and she said the key is lots of sugar. Now mine is a good as mom's. This recipe is like we use, it is so good on a warm summer day. I could just eat it for my meal.

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    4. My mom always made the best cucumber salad and mine never was as good as hers. I asked her one day what she does that I am not doing and she said the key is lots of sugar. Now mine is a good as mom's. This recipe is like we use, it is so good on a warm summer day. I could just eat it for my meal.

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    5. Yes, I agree, the sugar makes all the difference. I could eat this all day long and be happy!

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  3. Thanks to ALL of you for this confirmation & comments gift to me. I just now found it.

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  4. How can you print this recipe...I don't see a Print option .

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    1. If you look to the left, that bottom green button is a print friendly button.

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  5. Replies
    1. I would say at least 8 -10 servings. It is a great side dish for any gathering or to eat on for a few days. Hope you get to try it out soon.

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