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fresh pickled cucumber salad

(5 ratings)
miffed13 avatar
Blue Ribbon Recipe by
LINDA BAILEY
@miffed13
STERLING HEIGHTS, MI

This stays in the refrigerator for up to two months, but never lasts that long! It's better as it sits, and I love it as a snack. This will make 2 quarts.

Blue Ribbon Recipe

This pickled cucumber salad is a wonderful dish. The combination of crisp cucumbers, onions, and bell peppers is pickled in a traditional white vinegar and sugar brine. There's a hint of spice from the celery seed and mustard seed. Store any extras in mason jars and it will last in your fridge. But, we think it will go fast. It's a wonderful snack or side dish.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 2 jar(s)
prep time 1 Hr 20 Min
cook time 10 Min
method Stove Top

Ingredients For fresh pickled cucumber salad

  • 7 lg
    unpeeled pickling cucumbers, sliced thin (about 7 cups)
  • 2 md
    onions, sliced thin (1 cup)
  • 1 c
    sliced bell peppers (I use green and red)
  • 1 Tbsp
    salt
  • 1 c
    white vinegar
  • 2 c
    sugar
  • 1 tsp
    celery seed
  • 1 tsp
    mustard seed

How To Make fresh pickled cucumber salad

  • Mix cucumbers, onions, peppers, and salt. Set aside.
    1
    Mix cucumbers, onions, peppers, and salt. Set aside.
  • Put vinegar, sugar, celery seed, and mustard seed in a pot. Bring to a boil.
    2
    Put vinegar, sugar, celery seed, and mustard seed in a pot. Bring to a boil. Remove from heat and let cool for one hour.
  • Pour the mixture over the cucumber mixture.
    3
    Pour the mixture over the cucumber mixture.
  • Put in jars and store in the refrigerator.
    4
    Put in jars and store in the refrigerator.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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