Cold Cucumber Salad

By Yogadiva

Ingredients

• 1 cup white vinegar
• 1 1/2 cups sugar
• 1 teaspoon celery seeds
• 1/4 cup vegetable oil
• Salt
• 5 small Kirby cucumbers, sliced (5 cups)
• 1 medium sweet onion, thinly sliced in rings
• 1 large red or yellow bell pepper, thinly sliced

Details

Servings 6
Preparation time 510mins
Cooking time 515mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

In a medium saucepan over high heat, bring the vinegar, sugar, celery seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.

In a large bowl, toss the sliced cucumbers, onion and bell pepper with the liquid mixture and refrigerate overnight. Serve cold.

Photograph by Sarah Anne Ward

Before slicing the cucumbers, score the skins all over with a fork, but do not peel them. This will allow the liquid to better penetrate the skins.

Recipe adapted from Trisha's Table: My Feel-Good Favorites for a Balanced Life. Copyright (c) 2015 by Trisha Yearwood. Published by Clarkson Potter, an imprint of Random House, LLC.

CATEGORIES:

Cucumber

Salad

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