It’s summertime, which can only mean one thing around here: we’re eating cucumber salad by the gallon. This is one of my favorite go to side dishes throughout the gardening season because it lasts up to a week in the fridge and uses up a TON of fresh cucumbers.
This is also a recipe that is more like a guide than an exact formula. Feel free to play around with the amount of vinegar and spices. You can also add onions or cherry tomatoes if you want. You really can’t go wrong (unless you decided to add way too much vinegar for some reason. Please don’t do that.)
So if you find that your garden is producing a ton of cucumbers that you just don’t know what to do with, give this delicious recipe a try. I know you’ll love it as much as we do.
Fast and Easy Cucumber Salad
12 – four-inch cucumbers
2 tablespoons oil (any kind)
2-4 tbsp vinegar (any kind)
salt and pepper to taste
1/2 tsp celery seed
1 tsp mustard seed
Step 1: Mix oil, vinegar and spices in the bottom of a large tupperware container.
Step 2: Slice ends off of cucumbers. Peel and diced into bite sized pieces.
Step 3: Add cucumbers to oil mixture and mix together.
Step 4: Refrigerate 4 hours before eating. (Optional, but the flavors get better over time.)
- 12 - four-inch cucumbers
- 2 tablespoons oil (any kind)
- 2-4 tbsp vinegar (any kind)
- salt and pepper to taste
- 1/2 tsp celery seed
- 1 tsp mustard seed
- Mix oil, vinegar and spices in the bottom of a large container.
- Slice ends off of cucumbers. Peel and diced into bite sized pieces.
- Add cucumbers to oil mixture and mix together.
- Refrigerate 4 hours before eating. (Optional, but the flavors get better over time.)
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