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Marinated Cucumber Salad recipe

Marinated Cucumber Salad.

A cool and refreshing, make-ahead summertimesalad (or anytime of the year) that pairs well with grilled porkor chicken. My sister Susan gave this recipe to me many yearsago. I tweaked it just a bit, she used apple cider vinegar, butI prefer the flavor of seasoned rice vinegar…and if memoryserves me right, I use less sugar. Prepared either way, it’sa terrific cucumber salad.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Marinated CucumberSalad

4 medium cucumbers, peeled, seeded andsliced
1 large red or white onion, thinly sliced
1 large bell pepper (green, red or yellow), thinly sliced
2 medium tomatoes, cut into wedges
1/4 cup granulated sugar
1/2 cup seasoned rice vinegar*
1 cup water
1/4 cup vegetable oil
Kosher or sea salt to taste
Freshly ground black pepper to taste

  • Prepare vegetables and place in largeglass or non-reactive bowl.
  • In a small bowl, whisk together the sugar,vinegar, water and oil; pour over the vegetables.
  • Cover and refrigerate for at least 2 hours.Add the salt and pepper to salad just before serving or seasonindividual servings, as desired. (Do not add the salt until youare ready to serve or it will cause the vegetables to becomelimp, as the salt will draw moisture from them.)

    Makes 12 servings.

    *Apple cider, white distilled, red wineor white wine vinegar can also be used.

    Nutritional Information Per Serving (1/12of recipe): 76.2 calories; 45% calories from fat; 4.7g totalfat; 0.0mg cholesterol; 4.2mg sodium; 247.6mg potassium; 12.2gcarbohydrates; 1.1g fiber; 6.4g sugar; 11.2g net carbs; 0.8gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Sue Ramaley; property of

    Marinated Cucumber Salad

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