You are here: Home » Recipes » Cucumber and Bell Pepper Salad Cucumber and Bell Pepper Salad Recipe by American Profile Yield 12 servings PrintEmail "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 3 large cucumbers, thinly sliced1 large green bell pepper, thinly sliced1 cup thinly sliced onions1 tablespoon celery seeds1 tablespoon salt1/2 cup cider vinegar3/4 cup sugar Instructions Combine the cucumbers, bell pepper, onions, celery seeds, and salt in a large bowl. Cover with plastic wrap and let stand 1 hour at room temperature. Drain the cucumber mixture in a colander, shaking off the excess liquid. Return the mixture to the bowl. 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.