Cucumber and Bell Pepper Salad

  • Yield 12 servings

"Cucumber Salad is great for July 4 picnics - it stays crisp in a cooler. To make it more colorful, use 1/2 green bell pepper and 1/2 red bell pepper."


3 large cucumbers, thinly sliced
1 large green bell pepper, thinly sliced
1 cup thinly sliced onions
1 tablespoon celery seeds
1 tablespoon salt
1/2 cup cider vinegar
3/4 cup sugar


  1. Combine the cucumbers, bell pepper, onions, celery seeds, and salt in a large bowl.
  2. Cover with plastic wrap and let stand 1 hour at room temperature.
  3. Drain the cucumber mixture in a colander, shaking off the excess liquid. Return the mixture to the bowl.
  4. Add the vinegar and sugar; toss gently. Cover with plastic wrap and refrigerate 6 hours to overnight. The salad may be stored in the refrigerator up to three weeks.

Recipe by Helen Heino, Dunlevy, Pa.



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