Serves: 6
Total Calories: 40
Place cucumbers in a large bowl; add salt and enough water to cover. Cover and shake to mix salt. Refrigerate several hours to overnight. Drain cucumbers, but do not rinse; return to bowl. Stir together sugar, onion powder, celery seed, pepper and vinegar; mix well. Pour vinegar mixture over top of cucumbers. Add onion, if desired. Cover and shake gently to mix.
Tip: Tote a picnic lunch in style...in a one-of-a-kind bicycle basket! It’s easy to make using a lidded craft-store container or a paper maché box. Simply attach stickers, glue on ribbon or decorate the container with acrylic paints. When the basket is done, punch holes in the back, thread lengths of ribbon through the holes and tie onto the handlebars with bows.
This Mother’s Cucumber Salad recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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