Fresh Pickled Cucumber Salad Recipe
Try this Fresh Pickled Cucumber Salad Recipe recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon salt
- 1 cup white vinegar
- 2 cups sugar
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 4 to 5 large cucumbers
- 1 medium onion (i used the yellow onion but you can use whi
- 1 large bell pepper of your choice (i like the green or re
- Carbohydrate 0.695377500096121 g
- Cholesterol 0 mg
- Fat 0.483885000003307 g
- Fiber 0.254162498620213 g
- Protein 0.404457500011108 g
- Saturated Fat 0.0295075000009941 g
- Serving Size 1 1 to 5 large jar (133g)
- Sodium 27907.8359552081 mg
- Sugar 0.441215001475909 g
- Trans Fat 0.0429600000001421 g
- Calories 19 calories
Cut the cucumbers, onions and pepper as thin as you can (this is where my veggie slicer comes in handy)Add salt to the veggies and set them asideIn a small saucepan, add vinegar, sugar, celery seed and mustard seed and bring it to a bowl.Remove the sauce from the heat and let it cool for at least 1 hour or more.Stuff the veggies mix into wide mouth mason jarsOnce the sauce has cooled, divide the mixture up between each mason jar salad.Optional: Seal the top of the jar using a food processor if you plan to store it for a long time.Store these jars in the refrigerator for up to 2 months or possibly longer if you sealed the jars.
