3 quart mason jars of pickled cucumber salad

Cucumber Pickled 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
Prep Time 20 minutes
Total Time 9 hours 20 minutes
Servings 3 quarts
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


  1. 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.
  2. 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. 
  3. Chop green peppers, celery and onions (or slice onions if you prefer rings).
  4. 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.
  5. Store covered well in the refrigerator for up to 6 weeks, or freeze.