Crispy cucumber salad

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5 min


4 to 6 servings


  • 1 English cucumber
  • 1 yellow bell pepper
  • 1 garlic clove
  • 1/4 cup granulated sugar
  • 1/4 cup white vinegar
  • 1/2 tsp salt


  • Peel cucumber only if you wish. Thinly slice into rounds. Core and seed pepper, then cut into thin strips. Mince garlic. Place all in a large bowl. Add sugar, vinegar and salt. Stir until evenly mixed. Salad can be served right away or covered and refrigerated. Good chilled or at room temperature.

Nutrition (per serving)

  • Calories
  • 47,
  • Protein
  • 0.7 g,
  • Carbohydrates
  • 11.9 g,
  • Fat
  • 0.1 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 193 mg.

Cucumbers are inexpensive this time of year and they’re deliciously refreshing when lightly pickled in this easy sweet ‘n’ sour dressing. Stashed in the refrigerator, they stay crisp for days and retain their flavourful tang.

Make ahead

Prepare salad. Cover and refrigerate overnight. Salad may water out a little, so drain off some of the liquid before serving.