Cucumber Salad


  • 2 medium cucumbers (thinly sliced)
  • 1/3 cup white vinegar
  • 1/3 water
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 pinch dillweed

Recipe from Betty Crocker's Cookbook

A favourite in our household. For a scalloped look, run fork tines down the length of each cucumber before slicing.

Prep Time:15 min
Cook Time:N/A
Ready In:3 hrs
Servings:6 servings


  1. Place thinly sliced cucumber in a medium bowl with lid.
  2. Shake vinegar, water, sugar, salt, and pepper in a tightly covered container.
  3. Pour mixture over cucumbers.
  4. Cover and refrigerate for 3 hours.
  5. Drain salad and sprinkle with dill weed or parsley.
  6. Store covered in fridge.