The recipe was originally Grandma Bert’s, but Aunt Sandy has perfected it. There is no holiday in our house without a giant bowl – or seven – of Cucumber Salad. Easy to make, tastier with time, and you can even pretend it is a vegetable!

  • 12 Cucumbers – about 9 pounds
  • 1 tablespoon Kosher Salt
  • 2 cups Sugar
  • 2 cups White Vinegar
  • 1 teaspoon Celery Seed
  • 1 teaspoon Mustard Seed
  • 2 Green Bell Peppers – thinly sliced
  • 2 Red Onions – peeled, halved & thinly sliced
  1. Peel the cucumbers and slice thinly with a knife, mandoline or food processor. Place the cucumber slices in a colander set over a large bowl and mix in the kosher salt. Let sit 20 minutes to remove excess water.
  2. In a large bowl, whisk the sugar, vinegar, celery seed & mustard seed until the sugar dissolves. Stir in the bell peppers, onions & cucumbers.
  3. Cover the bowl and place in the refrigerator. Let sit at least 2 hours and up to 2 weeks.

*The original recipe calls for 4 cups of sugar. I think it is a little too sweet.

The ORIGINAL Recipe!