Cucumber Salad Source: Southern Living Magazine, June 2007 Course: Salads Cuisine: American Food Group: Vegetable Serves: 6 |
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Ingredients
| 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 |
Instructions
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.
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