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!
Servings 24
Calories 61kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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