airtight container or plastic wrap for bowl (for storing salad)
Ingredients
6cupsEnglish cucumbers - sliced thinly
2cupscherry tomatoescut in half
1 ½cupsred onion sliced thinly
1tablespooncelery seed
1teaspoonsalt
1tablespoonfresh dill chopped finely
1cupwhite distilled vinegar
½cupwater
¾cupgranulated sugar
Instructions
Slice vegetables and place in large bowl.
Sprinkle celery seed, salt, and dill over the top.
In a small saucepan add vinegar, water and sugar. Stirring continuously, bring to boil and cook until sugar is completely dissolved, about 1-2 minutes.
Pour the vinegar mixture over vegetables and stir until well combined.
Place salad in a large airtight container, cover and seal.
Place in the refrigerator. Chill at least 4-6 hours before serving - the longer the better.
Serve cold.
Notes
🥡 STORAGE
Store in an airtight container in the refrigerator for up to 7 days.
Best enjoyed within 3-4 days for optimal crunch and flavor.
♨️ REHEATING
No reheating needed. This salad is best served cold straight from the fridge.
❄️ FREEZING
Freezing is not recommended. The cucumbers and tomatoes will lose their texture and become mushy when thawed.
💡 TIPS FOR BEST RESULTS
Use fresh dill for the best flavor, but dried dill is a suitable alternative in a pinch.
Stir 2-3 times a day while chilling to keep everything evenly coated.
Chill at least 4-6 hours before serving. It's even better after 24 hours.
Peel the cucumbers if the skin is tough or bitter.
🍳 ALTERNATE COOKING METHODS
None needed. This is a no-cook, cold salad recipe.