Make this recipe at least 2-3 hours ahead, but preferably a day ahead.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Vegetable
Cuisine: American
Keyword: cucumbers
Servings: 6
Author: Laura Warnke
Ingredients
2quartspeeled cucumbersabout 8 cups
1small onionchopped or sliced
1TablespoonSalt
Water
Dressing
1-1/2cupssugar
1teaspooncelery seed
1/2cupwhite vinegar
Instructions
Wash, peel and slice about 6-8 medium sized cucumbers to make 2 quarts (about 8 cups). Place them in a large deep glass or stoneware mixing bowl.
Chop or slice 1 small onion and add to the cucumbers.
Sprinkle 1 Tablespoon of salt over the cucumbers. Add just enough water to cover the cucumbers and place a plate on top to keep them weighted down. Let sit for two to four hours.
Drain the cucumbers and onions in a colander and rinse them well to remove the excess salt.
Place the cucumbers back in the same bowl and add the sugar, celery seed, and vinegar. Mix well until sugar is dissolved.
For Freezing: You can freeze this cucumber salad right away in a freezer safe container.
For eating the next day: Cover the bowl and place in the refrigerator overnight and they are ready to eat for brunch or dinner or take to a picnic.