Cucumber Salad

I realize that I am probably gonna lose some lookers by that title. I promise ya though, if ya try it, your gonna like it. This is great next to a big bbq brisket sandwich. I actually like it as a nice change from cole slaw sometimes. The key to this is to let the marinade do its magic. I put it in the fridge and I find myself grabbing a couple of pieces of cucumber out just passing through the kitchen. There always seemed to be someone bringing this everytime we had a family get together because it was usually pot luck and well, we are southern.

Cucumber Salad

3 large cucumbers, thinly sliced

1 large green bell pepper (Just for color I added half of a green and half of a red)

1 cup thinly sliced onions

1 tablespoon celery seeds

1 tablespoon salt

1/2 cup cider vinegar

3/4 cup sugar

1. Combine cucumbers, bell pepper, onion, celery seeds and salt in a large bowl.

2. Cover with plastic wrap and let stand at room temp. 1 hr.

3. Drain cucumber mixture in a colander, shaking off excess liquid. Return mix to bowl.

4. Add vinegar and sugar, toss gently. Cover with plastic wrap and refrigerate 6 hours to overnight. The salad may be stored in fridge up to 3 weeks.

It seems the longer it sits, the more it tastes like a crunchy, crispy bread and butter pickle!

This is what you will need. Just this looks good.

Just mix the chopped veggies in a big bowl.

Put the celery seeds and sugar over it and let it sit.

After all the marinade is on, I just keep it in a jar. It just keeps on getting better.