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Prepare cucumbers by peeling and slicing them very thin. (You can just peel part of the cucumbers making them look striped, and it's very attractive.) Slice onions and pepper. Add them to the cucumbers and sprinkle on the Tbsp. of salt, stir and set aside.
Bring vinegar, sugar, and celery seed to a boil on medium heat, stirring all the while to dissolve sugar. Cool, then pour over vegetables. Cover and refrigerate for 24 hours.
Serve as an individual salad on a bed or lettuce or ladle into canning jars and freeze until you're ready to eat them. Just defrost and serve for a fresh taste of summer.
Source: cooks.com published this from their magazine some time ago.
By Keeper from NC
Sprinkle the cucumbers with salt, let stand for 15 minutes.
Mix sour cream and ranch dressing.
Drain liquid from the cucumbers and toss with the onions and vinegar.
Stir in sour cream mixture just before serving.
By Deeli from Richland, WA
This is an easy recipe and I have made it even easier throughout the years. This came from my mother who never measured anything. She just used her hand to measure and then made it to taste. Made to taste is hard to explain, I guess. Make it taste the way you like it. I used to ask, how much, and she always said holding her hand out "This much". Since she never had recipe measurements for anything I had to be creative in guessing how much of everything goes into it. My cucumber salad does taste exactly like hers every time. Start it first thing in the morning it needs to marinade for several hours.
Every time you go into the fridge for the next several hours you take the spoon and stir it. I taste it after 2 hours. to see if it needs more salt, sugar, or pepper and add whatever it needs and stir again.
When the cucumbers slices are firm but not hard it is done. If you leave it stand overnight, the slices get soggy but well marinated and it tastes ok still. Some people like it this way too, but I like the slices to be firm.
Serve in a small bowl beside each plate. It serves 4-6 depending on the size of cucumbers and portion sizes.
By xintexas from San Antonio, TX
Since the hot weather is here, this is a cool delicious cucumber salad.
Sprinkle cucumbers with salt in a bowl and toss. Add sugar, soy sauce, rice wine vinegar, sesame oil, and toss. Sprinkle with sesame seeds, toss, marinate for 20 minutes and serve.
We eat this yogurt salad on the side of most of our Mediterranean and Middle Eastern dishes, especially ones that include meat or rice. It's really refreshing and is great as a palate cleanser. It's really easy to throw together and has fantastic textures.
This recipe uses onions and cucumbers with apple cider vinegar. It has a wonderful, fresh taste that I like! The kids don't really like it though.
This is easy to make. My family likes it as movie snack, and it has two vegetables.
This salad is really different. Interesting mix of the fruity flavored gelatin along with the vegetables.
Cucumbers are a staple in our household. They are very versatile to eat and this is a favorite recipe of mine! This spicy cucumber salad makes the perfect light appetizer, snack or goes well with any rice dish.
Salad lovers, you will love this one, too. Put ham and cucumbers in a bowl. Prepare dressing by stirring together all ingredients.
Great way to use those cucumbers from the garden.
Slice cucumbers and onion. Mix other ingredients. Pour over cucumbers and onion. Chill 2-3 hours before serving.
A healthy, tasty salad to serve at lunch or dinner.
Place cucumber and radishes in bowl. In another bowl, combine yogurt, vinegar, cardamom, and dill. Mix well and pour over cucumbers. Refrigerate at least 1 hour before serving.
Beat until smooth. Pour over cucumbers.
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Slice two cucumbers. Squeeze on half of a lemon, add salt and crushed black pepper. Mix well. This delicious healthy snack is ready for TV time. Instead of cake or cookies, this is very crunchy and healthy.
By chellammal from Alpharetta
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Anyone out there with an onion/tomato/cucumber salad?
By Terry from LaFayette, NY
This one is simple and my family loves it. You simply mix equal portions of sugar with cider vinegar. Add salt and pepper to taste. Toss, refrigerate and yumola! For example I will use 3 tablespoons sugar/vinegar for one cucumber, one tomato and 1/2 onion. More veggies...use more sauce.
I make cucumbers and onions and I make tomatoes and onions, but I never have mixed the 3 of them together for some reason! (I'll have to try that.) I like using the little grape tomatoes (they're usually sweet. I cut them in quarters, chop the onion, and usually I slice the cucumbers, but I think if you're going to mix them all together, I'd cube them (in bite-sized pieces). Then I make a very simple dressing of apple cider vinegar, canola oil, salt & pepper (all to-taste).
I put a largely chopped red onion, sliced cucumber and tomatoes in a salad bowl and pour a bottle of Italian Dressing over it and then spinkle basil on top of that, add salt and pepper. I dip with a slotted spoon. If there is any liquid left over, I put in fridge and use again later.
Well, are you willing to add some additional items? ;-) It's not neccesary but the ingredients here should give you some ideas ;-)
1 1/2 lb medium asparagus
1 cucumber cut in half lengthwise and then cut into 1/2 inch slices
1 basket cherry tomatoes
1/2 medium red onion, cut into 1/4 inch slices
3/4 cup pitted Kalamata olives
1/4 cup nonpareil capers
2 tbls red wine vinegar
2 tbls extra-virgin olive oil
salt and freshly ground pepper
Parmesan cheese to taste, shredded
1) Snap off and discard the tough ends of asparagus. Snap each spear into three or four pieces. Bring a medium pot of water to boil (salted if desired). Prepare an ice bath. Boil asparagus until just tender, about 2 to 3 minutes. Drain asparagus and ice bath right away. Once asparagus is cooled, drain and place on dry, clean kitchen towel.
2) In a small bowl, whisk red wine vinegar and olive oil. Add salt and pepper to taste.
3) In a large bowl, combine and toss asparagus, cucumber, tomatoes, red onions, olives and capers. Add vinaigrette and toss again until salad is coated.
Sprinkle well with Parmesan if desired.
Any leftover salad will remain fresh for up to three days in the refrigerator.
I large tomato
1 medium cucumber
I small purple or Vidalia onion
Chop up tomato into slices, slice the cuke into rings and slice the onion into rings.
Put all together in plastic container with lid. Now add one TBS sugar and one TBS vinegar. I just use apple cider vinegar but you can use whatever you like. Now add some salt and pepper. Put the lid on and shake, shake, shake. Refrigerate for a few hours. This is great.
What you may be looking for is sliced cucumber and tomato cut up and chopped onion, add a little canola or olive oil, salt, parsley flakes or fresh chopped, crumbled feta cheese. yummmm!
How about adding Italian dressing with fresh Basil?
I cook some spaghetti (however much you want for your size family) and add the cukes, tomatoes and onion. The I use Italian dressing over all. Let sit a couple of hours for the flavors to blend. It's great! Make it even healthier and use the whole grain spaghetti or linguine.
My mom use to make a cucumber salad. Sadly, she has passed away and I do not have the recipe, but it contain dill. She would put the salad in a jar, then place it in the fridge. It would last about a week.
By Lynda from NJ
I have lost my recipe for marinated cucumbers and onions and would like help. I may have found it on this site. It called for Italian dressing as the main ingredient for the marinade.
By Betty Bills
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
In a bowl combine all ingredients except cucumbers. Add cucumbers and stir to coat. Refrigerate until serving. 4-6 servings.
By Robin from Washington, IA
Sprinkle salt and celery seed over cucumbers, onions and pepper and mix. Mix vinegar and sugar together; add to vegetable mix and refrigerate. Will keep up to 2 weeks.
By Robin from Washington, IA
Cook macaroni until done. Rinse with cold water. Then stir in liquid and add cucumbers. Let set for a while before eating.
By Robin from Washington, IA
My mom used to make a cucumber salad. I'm trying to find the recipe for it. The cucumbers were cut very thin and it had dill and vinegar in it.
By Lynda from Kearny, NJ
I sometimes fix them with dill, vinegar, and sugar. First I slice the cucumbers, and I sprinkle salt on them. I let them sit for a while (an hour or more), and then rinse very well. Next I mix equal parts sugar and vinegar (like 1/2 cup of each, depending on how much cucumber I have), and add some chopped fresh dill. I'll taste it and, if needed, adjust the sugar or vinegar. Mix it together and let it sit in the fridge for a few hours for the cucumbers to soak up the flavor, and then enjoy! (07/16/2010)
This is how I make it. I put the cucumbers through my food processor with the peeling on. Looks so nice. Then I salt the cucumbers, for an hour or 2, Drain off the liquid. Cover the bowl.
Slice onion, as much as you like, very thin. Add to the cucumbers. At this point you can add celery seed or dill weed. I also put some freshly ground pepper in.
Mix equal parts of vinegar, oil, and sugar. Also can use salad dressing, vinegar and sugar, equal parts, depending on how many cucumbers you are using. Stir, let sit a bit, and serve. Always a favorite with our family, most like the vinegar dressing the best.
Good Luck and enjoy. (07/16/2010)