Mustard Cucumber Onion Salad

 Sue’s brother-in-law has given us some cucumbers from his garden. So much better than anything you can buy from the store. The first two I made into our favorite cucumber, onion and vinegar salad and today I tried a different recipe for the two cucumbers he sent this time. The recipe is from the Kraft Foods web site and we all thought it was very good. 

 I had a white onion already cut up so used it instead of the red onion called for in the directions. It worked just fine though the red would have been prettier. For us I did cut the amount of mustard in half. I would start with that amount and than add more if you wanted to, we felt that it was just fine with the half amount. Depends on how well you like mustard I think. I did add celery seeds because we like them in salads and normally I add mustard seeds also but of course not with this recipe. No parsley in mine in the photo as I was out of parsley.

 I don’t know how well this would keep as we ate all of them for supper. If you like this type of cucumber salad, really more what I would call pickles, this is a good one to try.

Mustard Cucumber Onion Salad

Thinly sliced cucumbers and red onions are tossed in a tangy mustard dressing for a refreshing side-dish salad.
¼ cup Distilled white vinegar
2 Tbsp.Yellow Mustard
2 Tbsp. chopped fresh parsley
1 Tbsp. sugar
2 large cucumbers, peeled, thinly sliced
1 small red onion, thinly sliced
¼ tsp. cracked black pepper

1/2 teaspoon celery seed (optional)

Directions:

Mix vinegar, mustard, parsley and sugar in large bowl. 

Add cucumbers, onions and pepper and celery seeds if using; toss to coat. Cover. 

Refrigerate at least 1 hour.