This recipe is from a former neighbor from another lifetime it seems like (24 years ago). I still see her infrequently, wish it was more often. This is easy and very good now that you can get homegrown cukes, which make a difference!!! However, it is great anytime of the year! Hope you enjoy!!! This is easily doubled, etc. Just adding that I have used red, yellow and orange bell peppers with great success, basically it depends on what I have on hand.
- Ready In:
- 4hrs 15mins
- 2 cucumbers, sliced thin
- 1 bell peppers, green, red, yellow or 1 orange, diced
- 1 onion, diced
- 2 cups sugar
- 1 cup cider vinegar
- 1 tablespoon salt
- 1⁄2 tablespoon celery seed (adjust amount to your taste)
- Place all the prepared vegetables in a bowl.
- Heat sugar and vinegar until sugar is dissolved.
- Pour over vegetables and stir.
- Add the remaining ingredients and stir till well mixed.
- Chill for several hours.
- Cook time is chill time.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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Rave reviews by everyone who tried it. I used 1 1/2 c sugar and celery salt to taste as that's what I had on hand. Salad cukes from the garden which I halved and seeded. There was plenty of "juice" leftover so I saved it and after another visit to the garden made another batch the next day. I agree with the reviewer who said it tastes a lot like bread n butter pickles. Better even!
Delicious! I made a few changes: I cut the sugar in half and felt it was plenty sweet enough. I used a red pepper and red onion and I threw in some bean sprouts just before serving. The colours were very pretty together. What a nice refreshing salad-crunchy and light! Not having oil in the dressing makes it low-fat too! Do not omit the celery seeds-they go so well with the cucumber!