Cold Cucumber Salad

salt

white vinegar

sugar

celery seed

vegetable oil

cucumber

sweet onion,

yellow bell pepper, thinly sliced

In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.

In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.

I experimented with this recipe since so many opinions on the sugar. Did with 1/2 cup sugar, 3/4 cup sugar and 1 cup sugar. The 1/2 cup was too tart. The 3/4 cup was sweet/sour. More pickle like. The 1 cup sugar was more like a breadGood butter pickle. So measure according to taste. I personally like 3/4 cup sugar but wouldn't go above 1 cup sugar. Good for picnics and BBQ.

Everyone is amazed how good it is! Sweet and sour! Been fixing it about twenty years. <br />Thank you. 

Old fashioned, like my Mum used to make. I like the sugar/vinegar contrast. 

I enjoyed this with garden fresh cucumbers over the summer…yum!

I made this salad for my son and daughter in law, who are both chefs.  It was absolutely delicious and they asked me for the recipe.  I made it exactly as written.  

I used 1/2 cup of sugar and it was plenty

Just made these for a BBQ and everybody loved them! Some people were putting them on their cheeseburgers. I only used 1/2 cup sugar. 

Just like my grandmother made. My family loves it. 

Excellent crispy salad with lots of flavor. For personal preference, we cut back on the sugar. In the winter, this tastes like summer.

I love this recipe! It especially pairs well with BBQ, ribs, chicken, beans.<br />I make this salad at my BBQ catering events!

Love this recipe! It is delicious and my grandson loves it too! Lots of additional recipes from it too like add kidney beans for bean salad or top romaine lettuce with it for a chopped salad or add pasta and mayo for pasta salad! Why not add fresh tomatoes from your garden too because summer is on the way!

Fabulous!! Even the 17 year old really liked it. 

Love it!  I switched out the celery seed for the same amount of dill just out of personal preference, the peppers for cherry tomatoes and left out the onions. I know that is a lot of changes but it suits our family better. The dressing/oil though is perfect!

Can anyone tell me where the cooks notes are? I've seen multiple recipes with this and can't find them   this is a great salad but I would like to see the notes. Maybe it's a suggestion to do something different 

This is a great salad especially during the hot summer months of Michigan 

I have fixed this recipe two different times for family and friends and they always want the recipe. I am now fixing it again for my mom who is 95 years young who requested it.

Deliciously refreshing!  Great with any meal!

Cut the sugar in half. Did not use the yellow bell pepper because I did not have.  Absolutely wonderful.  You definitely have to give it time to come together.  Wait at least 4 hours.  The next day is wonderful.  Love this recipe!

So love this recipe! My husband likes a bit tart - so I cut the sugar down to 1/2 cup and mix champagne vinegar with the white vinegar.  

This is delicious! I make it for almost every pot luck event. It is so light and crisp and the flavor is great!! Highly recommend! 

I cut the sugar in half based on other comments and omitted the bell pepper because I didn't have on on hand. I can't imagine using 1 1/2 cup sugar. I was sweet enough with 3/4 cup. My mom always used a little cracked pepper in her salad, so I did the same.<br />

Normally I read the reviews before I make anything.  I was in a hurry and didn't.  My bad.  This was way too sweet for my taste but I travel for a living and know that people in the south love sweet.  I should have known as Trisha is a Southern girl and she specializes in Southern cooking. I did read the reviews while the salad was cooling and decided to make another batch dressing and left out the sugar in the second batch entirely which means 3/4 cup sugar for the recipe.  We loved it. I used red pepper because it's what I had.  Could only find regular cucumbers ( I used English) and the sweet onions were in season. We are going to have a lot of leftovers as I doubled the rest of the ingredients but it's a great salad for summer (106 here today) and will go with lots of main dishes.  Another reviewer said it was even better the next day.  I'm looking forward to it.    

This is a delicious salad. We used english cucumbers and for the brine we used apple cider vinegar. The <div><div>yellow pepper was perfect. We don't have the vidalia onions in season right now but we do have sweet onions. After the salad is chilled it is super delicious. I wish we had made more. It was good the next day after the flavored developed even more. I loved the cold crispiness. The celery seed added a delicious flavor and can be used as substitutions in other recipes. It has great flavor all throughout. </div></div>

I made it as per the recipe and found it to be too sweet but crisp and flavorful.  I will make it again and cut the 1/2 cup sugar out.  Pretty presentation with the onion rings and yellow pepper.   Used a Mandolin for it all and that made it much more uniform.

I have made this recipe several times and have not had any leftovers.  Everyone wanted the recipe which I did not alter.  Great dish for the church pot luck or Thanksgiving table.  

I think this is going to be the second time I've said I don't usually watch Trisha or use her recipes, I'm just not a fan, but again I am wowed by the results, this is delicious, I don't do peppers so I left them out and just before servind added some chunked Roma tomatoes. I love it, I'll do it again!<br />

My fiancé and I love this salad. It's nice to keep in the fridge for healthy snacking. I suggest not slicing the cucumbers too thin and waiting until the liquid part is COMPLETELY cool or it will soften the cucumbers too much. That crunchy bite is just so desirable in this salad.

I used 1 cup of sugar instead of 1 1/2 cups and it was still very very sweet. My husband and I loved it. Good recipe. 

My family loves this cucumber salad, and it's a great way to use up those summer cucumbers! I take it to potlucks as well, and it's super simple to make!

This was so good.  I love onion but i will use half a medium onion next time.

cold cucumber salad

Cook Time: 20 minutes

Total: 2 hours, 40 minutes

Servings: 5

Author : Trisha Yearwood

Ingredients

Instructions

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