Mike's Tangy Cucumber Salad

Name: Mike's Tangy Cucumber Salad
Total time: 900 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 LG Cucumbers [thin sliced]; 1 Cup Red Onion [thin sliced]; 1 Cup Vidalia Onions [thin sliced]; 1 Cup Vinager [or more to taste]; 1 Cup Sugar [or less to taste]; 1 tbsp Fresh Ground Black Pepper; 3 tbsp Fresh Dill Weed; 2 Firm Roma Tomatoes [chopped]; 1/2 Cup Celery [with leaves]; 1/2 tsp Celery Salt; 1/2 tsp Celery Seed

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

First, let me say this delicious recipe is not my own. It belongs to my big brother Jase [aka grill-master on this site] Go ahead. Check him out. He's one hell of a great Chef!

Additional ingredients were added from his original recipe but that's pretty much what you get when you allow ten six year old budding Chefs to run amock in your fridges crispers. Anyway, thanks Jase! My culinary students had a blast with your recipe and this is the second time they've made it in a week! Delicious!

First, let me say this delicious recipe is not my own. It belongs to my big brother Jase [aka grill-master on this site] Go ahead. Check him out. He's one hell of a great Chef!

Mike's Tangy Cucumber Salad

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MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

First, let me say this delicious recipe is not my own. It belongs to my big brother Jase [aka grill-master on this site] Go ahead. Check him out. He's one hell of a great Chef!

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Ingredients

15 mins

8 servings

2LG Cucumbers [thin sliced]
1 CupRed Onion [thin sliced]
1 CupVidalia Onions [thin sliced]
1 CupVinager [or more to taste]
1 CupSugar [or less to taste]
1 tbspFresh Ground Black Pepper
3 tbspFresh Dill Weed
2Firm Roma Tomatoes [chopped]
1/2 CupCelery [with leaves]
1/2 tspCelery Salt
1/2 tspCelery Seed

Cooking Instructions

15 mins

1

Chop all vegetables and add all seasonings.
2

Chill for at least two hours if not one day. It does get better with time! Stir regularly. Enjoy!

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MMOBRIEN @cook_2891564

on January 23, 2017 14:37

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Tangy Cucumber Salad

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