Mom's Cucumbers

Mom's Cucumbers

152 Reviews 8 Pics
Recipe by  Karen

“Tasty marinated cucumbers. Ideal for a fresh side salad.”

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Adjust Servings

Original recipe yields 4 to 6 side salad servings



  1. Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumbers to release moisture.
  2. In a medium size bowl mix sugar, water, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.

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Reviews (152)

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Last time I made a cucumber salad I ruined it. So I wanted a recipe that rated well. I made this for a small gathering on our boat for Independence Day fireworks. We grilled steak and cooked corn on the cobb. (Not much room to cook anything else on a boat, so this was a great make ahead side salad. It was a big hit. I did alter the recipe only slightly. I used 1/4 red onion, very thinly sliced instead of the chopped onion. I did leave out the celery seed (I didn't have it) and added fresh, chopped parsley. Fabulous! Thanks Karen.



This cucumber salad is better than what I remember my grandmother making! I did substitute the distilled white vinegar with white wine vinegar -- it made for a little bit more mellow and sweeter marinade.



This sounded like a good salad to go along with my turkey and trimmings. I regret to say, but I can't give it more than two stars. Will not make it again.

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Amount Per Serving (5 total)

  • Calories
  • 68 cal
  • 3%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 469 mg
  • 19%

Based on a 2,000 calorie diet



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Mom's Cucumber Salad


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Sauteed Cucumbers