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."

Ingredients

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

Instructions

  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.

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 316 other followers