Refrigerator Cucumber Salad

We adore the cool, sweet and tangy crunch of pickles so much that we often find ourselves wishing that we could just make a meal out of them. Well, we’ve come pretty close! This Refrigerator Cucumber Salad uses the same process for making a quick refrigerator pickle and adds a few other veggies for a healthy and yummy side dish that you can keep coming back to.


  • 5 medium cucumbers, thinly sliced
  • 1 large red onion, thinly sliced
  • 1 large bell pepper, thinly sliced
  • 1 1/2  cups sugar
  • 1 1/2 cups white vinegar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon red pepper flakes


  1. In a medium bowl or a half gallon mason jar, toss together cucumbers, onions, peppers, and salt and set aside.
  2. Combine vinegar, sugar, mustard seed, celery seed, and pepper flakes in a saucepan and bring to a boil. Once at a boil, remove from heat and add 2 handfuls of ice.
  3. Once ice has melted, pour vinegar mixture over cucumbers. Cover and store in refrigerator. Will keep for 2 months.
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