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Easy Marinated Cucumber Salad

Easy Marinated Cucumber Salad | The Old Mill
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

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