Recipe: Gurkensalat / Cucumber Salad

July 22, 2019 | Recipes

It’s the perfect recipe to use up an abundance of cucumbers!

Recipe: Gurkensalat / Cucumber Salad

9 cups peeled, thinly sliced cucumbers

2 tablespoons salt

1 cup sugar

1 cup vinegar

1 cup sliced onions

1 cup chopped green pepper

1 tablespoon celery seed

Place sliced cucumbers in colander, sprinkle with salt, and allow to drain in sink about ½ hour. Squeeze cucumbers to remove liquid. Combine sugar and vinegar. Place cucumbers, onions, and peppers in large serving bowl; top with celery seed and sugar and vinegar. Cover and refrigerate overnight. Serve cold. Serves six.


This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.

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