Easy Marinated Cucumber Salad
- Prep Time: 15 minutes
- Cook Time: Chill at least 2-3 hours, or up to 3 days
- Total Time: -
- Yield: 6 servings 1x
Scale
Ingredients
- 1 pound small, fresh pickling cucumbers (see Notes)
- 8 ounces grape tomatoes, red and yellow, halved (about 1 1/2 packed cups)
- 1/3 cup chopped red onion
- 1/4 cup sugar
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon celery seed
- 1/2 cup Cucumber White Balsamic Vinegar (or white vinegar)
- 1 cup extra virgin olive oil
Instructions
- Peel the cucumbers, remove any seeds, and chop them into 1/4- to 1/2-inch pieces. Place in a large bowl. Add the halved tomatoes and chopped onion. Set aside.
- Place the sugar, salt, and celery seed in a small bowl, and stir to combine. Pour in the vinegar and stir to dissolve the sugar. Whisk in the olive oil.
- Pour the marinade over the cucumber mixture and gently mix. Cover the bowl, and place in the refrigerator. Let marinate for 2 to 3 hours before serving. These quick pickles last 3 days in the refrigerator.
Notes
Notes: The best cucumbers for turning into salads and pickles are small and tender, with few if any seeds, and are often called pickling or Kirby cucumbers. Some of these cucumbers are so tender, you can leave some of the peeling on them. For the vinegar, use a white or white wine vinegar, or use a white balsamic vinegar. The Old Mill cucumber-flavored white balsamic vinegar is made for this recipe.