Recipe by Karen Bush
"This is my Grandmother's favorite cucumber recipe."
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white wine vinegar
ground black pepper
This recipe is the reason we plant cucumbers each summer. It's wonderful and not what you'd expect. I like to use lemon pepper in it.
Tried these twice hoping the second time we would like them a little better, but we didn't. No pizazz and cukes are kinda bland so they need something extra.
This was an awesome recipe, i wasn't sure if i would like it or not at first but once i threw everything together it worked out. I personally liked it a little bit more with a little extra lemon and vinegar, just to give it more flavor. I used italian seasoning in place of the celery seed which really gave it a great colorful look and it gave it a good flavor as well. I didn't have any celery seed so i threw some sesame seed into it instead. Just a warning to everyone.........It is much better if you let it sit for four hours then if you go and eat it immediately, otherwise, it is bland.
I printed this recipe 3 years ago and have been making it ever since. Everyone loves it everywhere I bring it. My 8 year old daughter even loves it! I cut the celery seed in half, use the juice of a whole lemon and omit the onion. Just tangy, awesome cucmbers! LOVE IT!!!
This is so quick, easy and DELICIOUS!! I highly reccommend it, very refreshing sidedish!
Easy & Excellent!
Made as written. A good change for cucumbers. Great as a side for sandwiches instead of potato chips.
Absolutely delicious. Very different and a great change from the usual vingery or sour cream recipes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 2
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