See more
Photo: Hector Sanchez; Stylist: Buffy Hargett

Sweet-Hot Cukes and Peppers

This fresh and flavorful salad of Sweet-Hot Cukes and Peppers is as pleasing on the eyes as it is on the palate thanks to vibrantly hued bell peppers.

Southern Living JULY 2013

  • Yield: Makes 8 servings
  • Hands-on:30 Minutes
  • Total:3 Hours, 30 Minutes


  • 1 1/2 large English cucumbers, thinly sliced (about 1 lb.)
  • 1 (8-oz.) package sweet mini bell peppers, thinly sliced
  • 1/2 medium-size red onion, sliced
  • 1 or 2 serrano peppers, seeded and thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1/3 cup Champagne vinegar
  • 1/4 cup sugar
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon celery seeds


Stir together cucumbers, bell peppers, onion, serrano peppers, garlic, and kosher salt in a large bowl. Stir together vinegar, sugar, sesame seeds, mustard seeds, and celery seeds in a small bowl. Let both mixtures stand, stirring occasionally, 1 hour. Drain cucumber mixture. (Do not rinse.) Pour vinegar mixture over cucumber mixture; stir to coat. Chill 2 to 24 hours. Serve with a slotted spoon.


Go to full version of

Sweet-Hot Cukes and Peppers recipe