Cold Cucumber Salad

One of the treats we get in our CSA basket is locally grown english cucumbers.

I loved pickles and pickling things, so I decided to try a riff on Trisha Yearwood’s cucumber salad.

As usual, the pickling liquid cooked up really fast, but it also created a great design in the pot. Check it out – look at that inner circle, it’s perfect.

I tasted it a couple of hours after I put it in the fridge, it was ok.  It really does need the overnight to really pickle. It was great the next day! Refreshing and light with just the right amount of ‘pickle’!

Cold Cucumber Salad

Adapted from Trisha Yearwood

2/3 cup white vinegar
1 cups sugar
2/3 teaspoon dill seeds
3 oz vegetable oil
1 english cucumber, sliced (locally grown)
1/2 red onion, thinly sliced in rings
1 yellow bell pepper, thinly sliced


Place the cucumbers, onion and bell pepper in a large bowl.

In a medium saucepan over high heat, bring the vinegar, sugar, dill seeds, vegetable oil and 1 teaspoon salt to a boil, then remove the pan from the heat and allow to cool, about 20 minutes.

Toss the vegetables with the liquid mixture.

Refrigerate overnight.

Serve cold and enjoy!

Serves 4


3 Comments Add yours

  1. That looks wonderful. Your photographs and recipe set my taste buds positively tingling.

    Liked by 1 person

  2. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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