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Cucumber salad is one of the best side dishes you can make with fresh cucumbers, and it is delicious at any time of the year! This simple recipe for spicy cucumber salad is a great easy side dish that goes well with grilled meats, burgers, fish, or just on its own!
There’s nothing better than fresh picked veggies in the summertime. Cucumbers are one of my favorite vegetables to grow because they are pretty easy (I don’t usually kill them) and prolific. I get a nice bounty for some of my favorite summer salad recipes. Honestly, I can eat a fresh cucumber all by itself. Just give me a salt shaker and I’m a happy girl.
I love making my great-grandmother’s Easy Old-Fashioned Cucumber Relish recipe this time of year with my cucumber abundance. It’s a great relish recipe for topping grilled meats and well…just about anything! Making fresh cucumber mint water is another favorite way to use up my summer cucumber harvest.
The best part of this cucumber salad recipe is how easy it is to throw together. There are only a few simple ingredients and it keeps beautifully in the refrigerator in a sealed container for up to a week.
How to Make Spicy Cucumber Salad:
- Peel cucumbers, slice in half and scoop out the seeds with a spoon. Slice in thin slices and place into a colander. Sprinkle with sea salt. Set the colander over a bowl and put in the refrigerator for 1-2 hours.
- Drain cucumbers well and squeeze gently to release all of the liquid. Place into a nonreactive bowl. In another nonreactive bowl, combine vinegar and agave nectar or sugar (if using sugar, stir until completely dissolved).
- Pour vinegar over cucumbers and add all other ingredients and stir to combine. Refrigerate overnight and serve.
More delicious cucumber recipes:
Simple Spicy Cucumber Salad
- 4 large cucumbers seeded and sliced
- 1 1/2 tsp sea salt
- 1/2 sweet onion chopped or sliced (your preference)
- 1-2 jalepeno peppers seeded and finely chopped
- 1/2 cup white vinegar
- 1/3 cup light amber agave nectar or 1/2 cup sugar your preference-I love the agave nectar here
- 1 tablespoon chopped fresh dill
- Peel cucumbers, slice in half and scoop out the seeds with a spoon. Cut into thin slices and place into a colander. Sprinkle cucumber slices with sea salt and set the colander over a bowl, then place in the refrigerator for 1-2 hours.
- Drain cucumbers well and squeeze gently to release all of the liquid. Place into a nonreactive bowl. In another nonreactive bowl, combine vinegar and agave nectar or sugar (if using sugar, stir until completely dissolved). Pour vinegar over cucumbers and add all other ingredients and stir to combine.
- Refrigerate several hours for best flavor (overnight is best) and serve.
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