Mom's Cucumbers

Mom's Cucumbers
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    5 People
  • VIEWS
    978

These refreshingly crisp cucumbers, marinated in a tangy-sweet dressing, offer the perfect counterpoint to any hearty meal, or stand beautifully alone as a light and vibrant salad.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    469 mg
  • Sugar
    13 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Peel the cucumbers if desired (English and Persian cucumbers have thin skins and do not require peeling). Slice the cucumbers as thinly as possible, ideally using a mandoline. (5 minutes)

Image Step 02
02 Step

Recipe View 30 mins Place the cucumber slices in a colander set over a bowl. Sprinkle with 1 teaspoon of salt and toss gently to combine. Let stand for 30 minutes to draw out excess moisture. (30 minutes)

Image Step 03
03 Step

Recipe View 5 mins After 30 minutes, gently squeeze the cucumber slices to remove as much liquid as possible. This step is crucial for preventing a watery salad. (5 minutes)

Image Step 04
04 Step

Recipe View 3 mins In a medium bowl, whisk together the sugar, water, vinegar, celery seeds, and chopped onion until the sugar is dissolved. (3 minutes)

Image Step 05
05 Step

Recipe View 2 mins Add the squeezed cucumber slices to the dressing and toss gently to coat. (2 minutes)

Image Step 06
06 Step

Recipe View 1 hrs Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. The longer it sits, the better it tastes! (60 minutes)

Image Step 07
07 Step

Recipe View 2 mins Before serving, taste and adjust seasoning as needed. You may want to add a pinch of salt or a splash more vinegar to achieve your desired balance of flavors. (2 minutes)

For an extra layer of flavor, try adding a pinch of red pepper flakes to the dressing for a subtle kick.
If you don't have celery seeds, a pinch of celery salt can be substituted, but use it sparingly as it is saltier.
These cucumbers are best served chilled. They can be stored in an airtight container in the refrigerator for up to 3 days.

Leopoldo Schumm

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 326 Ratings)
Total Reviews: (3)
  • Whitney Ruecker

    The tip about squeezing out the moisture is a game-changer. No more watery salad!

  • Jeanette Daniel

    This recipe is so easy and the cucumbers are incredibly refreshing! I added a little dill and it was perfect for a summer BBQ.

  • Briana Turner

    I was skeptical about the sugar, but it really balances the vinegar. My kids even loved it!

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