Refrigerator Cucumber Salad Archives

We really enjoyed this refrigerator cucumber salad. It makes a good-sized batch and keeps in the fridge for up to 2 months. Fresh cucumbers, onions, and peppers from our local farmer’s market make it even better! This salad has an amazing fresh crunch to it. It screams summer. But it can also be made year-round as many of the ingredients are now available any time you want. The dressing or brine is of course a bit vinegary so you get some of that tartness. Sugar is added to mellow that out a bit and of course add some sweetness.

The Perfect Salad

There are several variations of this recipe for refrigerator cucumber salad around. I like this one since it uses celery flake, which adds a really nice flavor. You could substitute fresh chopped dill instead.

I shave or peel my cucumbers first. Depending on how thick the skins are, I find them to be a little too hard. Removing that outer layer keeps them still freshly crunchy but without the hard exterior. I keep the seeds, though. Doing that is up to you!

No Heat Zone

The recipe calls for adding a bit of red pepper flake. It’ll add some heat to the brine. Which means you’re going to get a bit of a spicy hit with each after bite. I happen to love the heck out of that. But if you’re not into spicy foods, or you’re serving this to people that don’t, you can leave it out entirely and not miss a thing. In it’s place I’d add a few whole black peppercorns. You still want a pepper-like flavor in the brine.

I made the salad in wide-mouth quart-sized jars, but you could use smaller decorative jars and give this out as a great summer gift.

Ball – 32oz Wide Mouth Jars with Lids & Bands…

WHAT’S INCLUDED: With this purchase, you’ll…
FERMENT WITH PEACE OF MIND: Our wide mouth jars…

Lucy’s Family Owned – Natural Distilled White…

LUCY’S NATURAL COMPOSITION – Lucy’s White…
SPICING UP DIPPING SAUCES – Lucy’s White Vinegar…

You’ll also want to make my watermelon pickles.

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3 from 2 votes

Refrigerator Cucumber Salad

We really enjoy this salad. It makes a good sized batch and keeps in the fridge for up to 2 months. Fresh cucumbers, onions, and peppers from your local farmer’s market makes it even better!

Course Salad

Cuisine American

Keyword cucumber, salad

Prep Time 20

Cook Time 15

Total Time 35

Servings -3 quarts

Calories 740kcal

Author Mike

Equipment

2 Mason Jars quart sized, with lids
Stock Pot

Ingredients

4 cucumbers sliced thin
1 large red onion sliced thin
1 large green bell pepper sliced thin
1 tablespoon kosher salt
2 cups white vinegar
1 ½ cups sugar
1 teaspoon dried celery flakes
1 teaspoon dried red pepper flake

Instructions

Mix the cucumbers, onion, bell pepper and salt in a large bowl.
Place remaining ingredients into a pot. Bring to a boil. Remove from heat and add 1 1/2 cups of ice cubes. Wait until the ice has melted.
Layer the cucumbers, onion and peppers in the jars. Depending on how large your produce is and how tightly you layer them, you might need 3 jars.
Pour the vinegar mixture into each jar, up to about 1″ from the top. Seal and refrigerate for up to 2 months.