Cucumber Salad
by Karen Mussoline

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Source: Southern Living Magazine, June 2007
Course: Salads
Cuisine: American
Food Group: Vegetable
Serves: 6


3 large seedless cucumbers, thinly sliced
2 large celery ribs, thinly sliced
1 small green bell pepper, seeded and sliced
1 small red bell pepper, seeded and sliced
1 small red onion, thinly sliced
1-1/2 tablespoon(s) salt
1 cup(s) sugar
1 cup(s) white vinegar
1 teaspoon(s) celery seed
1 teaspoon(s) mustard seed
Preparation 1. Combine first 6 ingredients in a large glass bowl; let stand at room temperature, stirring occasionally, 1 hour. Drain. 2. Bring sugar and next 3 ingredients to a boil in a medium saucepan over medium-high heat. Boil, stirring constantly, 1 minute or until sugar is dissolved. Let stand 1 hour. Pour evenly over vegetables. Cover and chill 2 hours.