Fresh Pickled Cucumber Salad Recipe
Man, oh man I can’t wait for Spring to get here so I can start my gardening. I just purchase a bunch of cucumbers for my Fresh Pickled Cucumber salad recipe but next time I will be pulling these from my yard instead. I love this recipe because I can make them and they have stayed fresh in my refrigerator for up to 2 months. They usually don’t last that long because we devour them pretty quick but it’s good to know if you want to make lots at the same time.
There are a few tips that help to make this process a total breeze to make too.
First tip: Normally, I’m not a big fan of having too many kitchen gadgets. I love to cook and bake so I often get them as gifts. There is one kitchen gadget that I am in total love with. It’s called the Brieftons Vegetable Spiral Slicer. Now I have to admit that I probably would have never purchased these types of items on my own so I’m very glad I received it as a gift or I may not have ever tried it. I don’t like a ton of items on my counters and I’ve always been a big fan of my Cuisinart food processor which has lasted me over 15 years so far. I’ve cut and chopped everything imaginable in that thing. Worth every penny. But I am extremely happy with the spiral slicer now too. It kinda makes veggies fun which makes the kids want to eat them. That sounds funny but it’s true. They even want to help with the process of making them. I love that part too. My new slicer made the pretty cuts you see in this recipe.
Next tip: This one is optional but worth it if you plan to store this for a longer period of time. I use my Foodsaver to seal the tops of the mason jars. Have you ever tried this? I did a test with my mason jar salads a while back and my salads were super fresh even after the 7 day mark! I’m completely sold on my Foodsaver machine. Read all about our Mason Jar Salads here.
Here’s the printable for the Fresh Pickled Cucumber Salad Recipe:
- 4 to 5 large cucumbers
- 1 medium onion (I used the yellow onion but you can use white too)
- 1 large bell pepper of your choice (I like the green or red for this recipe)
- 1 tablespoon salt
- 1 cup white vinegar
- 2 cups sugar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- Cut the cucumbers, onions and pepper as thin as you can (this is where my veggie slicer comes in handy)
- Add salt to the veggies and set them aside
- In a small saucepan, add vinegar, sugar, celery seed and mustard seed and bring it to a bowl.
- Remove the sauce from the heat and let it cool for at least 1 hour or more.
- Stuff the veggies mix into wide mouth mason jars
- Once the sauce has cooled, divide the mixture up between each mason jar salad.
- Optional: Seal the top of the jar using a food processor if you plan to store it for a long time.
- Store these jars in the refrigerator for up to 2 months or possibly longer if you sealed the jars.
Here’s a Pinterest friendly photo just in case you want to “pin it” for later:
PS… not sure if you noticed the brown bananas in the photo next to the saucepan on the stove but those are perfect for our super moist banana bread recipe that I also plan to make today! Yummy!