Cucumber Salad Recipe
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3 large cucumbers, thinly sliced
1 large green bell pepper, thinly sliced
1 cup thinly sliced onions
1 tablespoon celery seeds
1 tablespoon salt
½ cup cider vinegar
¾ cup sugar
Instructions
1 large green bell pepper, thinly sliced
1 cup thinly sliced onions
1 tablespoon celery seeds
1 tablespoon salt
½ cup cider vinegar
¾ cup sugar
1. Combine the cucumbers, bell pepper, onions, celery seeds, and salt in a large bowl.
2. Cover with plastic wrap and let stand 1 hour at room temperature.
3. Drain the cucumber mixture in a colander, shaking off the excess liquid. Return the mixture to the bowl.
4. Add the vinegar and sugar; toss gently. Cover with plastic wrap and refrigerate 6 hours to overnight. The salad may be stored in the refrigerator up to three weeks. Serves 12.
Tips from the Test Kitchen
2. Cover with plastic wrap and let stand 1 hour at room temperature.
3. Drain the cucumber mixture in a colander, shaking off the excess liquid. Return the mixture to the bowl.
4. Add the vinegar and sugar; toss gently. Cover with plastic wrap and refrigerate 6 hours to overnight. The salad may be stored in the refrigerator up to three weeks. Serves 12.
Tips From Our Test Kitchen: The longer you store this salad in the refrigerator, the more reminiscent it is of crunchy, crisp bread-and-butter pickles.
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