Go Back
+ servings
Pickled Cucumber Salad recipe

Pickled Cucumber Salad

This tasty pickled vegetable salad recipe came from my grandmother, Nana Simon. Marinated cucumbers, celery, green peppers and onions in a sweet, tangy vinaigrette. The perfect summer garden side dish!
Course Side Dish
Cuisine American
Keyword vegetables
Prep Time 20 minutes
Total Time 9 hours 20 minutes
Servings 24
Calories 61kcal
Author Amee


  • 8 cups cucumbers sliced thin with peel
  • 1 cup diced celery
  • 1 cup diced green pepper
  • 1 cup diced or sliced onion I love mine diced, but that is a personal preference
  • 1 1/2 cups sugar
  • 1 cup white vinegar
  • 1 tsp celery seed
  • 1/2 tsp mustard seed
  • 2 tbsp sea salt


  • Place sliced cucumbers in a large bowl and sprinkle with 2 tbsp sea salt.  Stir to coat, cover and let sit for 3 hours at room temperature.
  • Meanwhile, stir together sugar, vinegar, mustard seed and celery seed in a large bowl.  Let sit while cucumbers are in the water extraction process.  Stir to combine and allow sugar to dissolve. 
  • Chop green peppers, celery and onions (or slice onions if you prefer rings).
  • After three hours, drain cucumbers and rinse in very cold water in a colander.  This helps to remove the excess salt.  Drain thoroughly.  Mix everything together in a large bowl and refrigerate overnight.
  • Store covered well in the refrigerator for up to 6 weeks, or freeze.
  • Makes 3 quarts and about 24 half cup servings.


Calories: 61kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 609mg | Potassium: 88mg | Fiber: 1g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg