I remember as a little girl, whenever my Grandma Millner would visit, our refrigerator would smell faintly of onions and vinegar because she’d always have a big bowl of cucumber salad stashed in there. Back then, I remember eating it without complaint, but I wasn’t all that impressed with it. I think I may use more sugar than her, because I’m practically addicted to the recipe I use now, and you all know how much I like my sugar!
This is a wonderfully cold, crisp, sweet, and briny salad to serve during the warmer months, and a great addition to a potluck or barbecue. It reminds me of a better and fresher version of bread and butter pickles, though not quite as sweet. This makes a huge bowl so feel free to cut the recipe down if you don’t think you’ll need this much. Enjoy!
Dilly Cucumber Salad
Printable recipe with picture
1 large white onion
¼ cup finely diced red bell pepper
¾ cup granulated sugar
¾ cup white vinegar
1 tablespoon dried dill
2 teaspoons salt
Wash cucumbers well (I get them wet and rub a little dish soap over them to get help get the wax off, then rinse them very well with warm water). Cut cucumbers in half, then lay flat side down and slice; place slices in a very large bowl. Next, cut the onion in half lengthwise. Place halves flat-side down, cut in half again lengthwise, then slice very thin width-wise; add to the cucumbers. Measure in remaining ingredients, stir well, and refrigerate overnight before serving. Stir once or twice if you can. The salt will cause water to come out of the veggies and by morning, the liquid will be filled up to the level of the veggies. Serve cold with a slotted spoon.
Per serving: 52 calories; 0 g fat; 293 mg sodium; 145 mg potassium; 13.1 g carbohydrates; 1 g fiber; 10 g sugar; 1 g protein; 1 Point Plus
Recipe by Veronica Miller