Cucumber Vinegar Salad

Locale: American

Source: Ginny McMeans, Vegan in the Freezer [link]


  • 3 c English cucumbers, sliced thin
  • 1.5 c red onion, sliced thin
  • 1 tbs celery seed
  • 1 tsp salt
  • 1 c distilled white vinegar
  • 1/2 c water
  • 3/4 c sugar


  1. In a small saucepan, bring vinegar, water and sugar to boil. Stir until sugar is dissolved. Remove from heat and let cool.

  2. Slice cucumbers and onions in a large bowl. Sprinkle with celery seed and salt. Pour the vinegar mixture over and mix well. Put into an airtight containre and place in refrigerator. Will keep nice for 3-4 days.


  1. I got 2 c from one seedless cucumber, sliced in food processor on 3. Scaled everything else back to 2/3. Makes enough brine to cover.


  1. 2020-07-08: