Savoring the Season: Refrigerator Cucumber Salad

Preserving the seasons bounty does not have to be all consuming.  It can be simple with delicious results.
Late spring when the cucumbers in the north Florida garden are coming in faster than can be consumed or shared with friends is the signal to make a batch of refrigerator cucumbers.  You need only a few ingredients, a couple clean glass jars, and storage space in your refrigerator for the next couple of months or probably less, since this cucumber salad does not last long.
This time jalapeños peppers were used in my batch rather than bell peppers to provide a spicy sweet kick to my salad.  Also, don’t get caught up in the amount of sugar in the recipe. Unless, you plan on drinking the brine much of this sugar is not consumed.  The sugar is used to reduce the acidic nature of the vinegar and to provide a slightly sweeter salad. 
The tangy sweet cucumber salad pairs well with grilled meats, pulled pork or in your lunch bag.  Also, perfect for pot luck or as a hostess gift.
This refrigerator cucumber salad is guaranteed fresh for a couple of months when stored properly. 

The jars below represent my extra-large batch.  Our family and friends will continue to enjoy the garden fresh cucumber salad throughout the summer.   No doubt before the season is over there will be another large batch to take us into the early fall months.

 Refrigerator Cucumber Salad
Makes 2 quarts

1 cup white distilled vinegar
1- 1/2 cups sugar
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
5-7 large cucumbers, washed and thinly sliced
2-3 fresh garlic cloves
1 medium red onion, peeled and halved, thinly sliced
1 green or red bell pepper seeded, and thinly sliced (note: you can use a hot pepper like jalapeño to make a spicy sweet vinegar)

In a medium saucepan place the vinegar, sugar, salt, celery seed, and mustard seed. Bring to a simmer until the sugar is dissolved. Set aside and let cool.
In a large bowl, mix the cucumbers, onion, and peppers. Set aside.
Pack and layer cucumber, onion and pepper in clean mason jars or other glass container. Add garlic clove(s).

Pour vinegar to rim of jar.  Close (tighten) lid. Place in the refrigerator.

Note: Stays fresh for about two months.


25 thoughts on “Savoring the Season: Refrigerator Cucumber Salad

  1. Excellent recipe, I like the idea of this. Saved for when the cucumbers are at their best in a few month time. Thanks Velva. Have a great week Diane


  2. I'm glad you posted this recipe. I definitely want to try it. Our garden has been a bust, completely, and this heat didn't help. Love your gardening and kitchen skills!


  3. This is perfect for summer, a delicious dish for sure! Looking forward to cucumbers at the farmers' market when it opens later in the month.


  4. I love summer salads like this Velva, cucumbers from the garden won't be here for another month or two but when they do I am making this!!!!!! Love everything about this recipe, thanks!


  5. Velva, Great looking cucumber salad! My better half makes sweet and sour cucumbers for us…we just love them! Take Care, Big Daddy Dave


  6. This refrigerator salad looks delicious Velva, and great to have it handy in the refrigerator…thanks for the recipe!Have a wonderful weekend 🙂


  7. Hi, I love cucumbers –so your Cucumber Salad sounds wonderful… We eat Cucumbers almost every night along with fresh tomatoes and baby carrots…. Love the summer veggies….Hugs,Betsy


  8. Velva, this recipe literally made my mouth water! LOL Looks delicious and I love that you used Mason jars too. These pretty jars would be awesome as a hand-delivered contribution to a summer barbecue party 🙂


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