Pickled Cucumber Salad

Name: Pickled Cucumber Salad
Prep time: 20 min
Total time: 560 min
Yield: 24
Cuisine: American
Ingredients: 8 cup Cucumber (8 cups cucumbers sliced thin with peel); 1 cup Celery (1 cup diced celery); 1 cup Green Bell Pepper (1 cup diced green pepper); 1 cup Yellow Onion (1 cup diced or sliced onion I love mine diced, but that is a personal preference); 1 ½ cup Granulated Sugar (1 1/2 cups sugar); 1 cup White Vinegar (1 cup white vinegar); 1 tsp Celery seed (1 tsp celery seed); ½ tsp Mustard Seeds (1/2 tsp mustard seed); 2 tbsp Sea Salt (2 tbsp sea salt)

Pickled Cucumber Salad - Side Dish (American)

560 minAmerican

Servings24

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Place sliced cucumbers in a large bowl and sprinkle with 2 tbsp sea salt. Stir to coat, cover and let sit for 3 hours at room temperature.
2Meanwhile, stir together sugar, vinegar, mustard seed and celery seed in a large bowl. Let sit while cucumbers are in the water extraction process. Stir to combine and allow sugar to dissolve.
3Chop green peppers, celery and onions (or slice onions if you prefer rings).
4After three hours, drain cucumbers and rinse in very cold water in a colander. This helps to remove the excess salt. Drain thoroughly. Mix everything together in a large bowl and refrigerate overnight.
5Store covered well in the refrigerator for up to 6 weeks, or freeze.
6Makes 3 quarts and about 24 half cup servings.