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Cucumber Salad #2salads, jewish 2 cucumbers, thinly sliced 1 yellow onion, peeled and 1 thinly sliced 1 teaspoon salt 1 cup water 1/2 cup distilled white vinegar 1/2 cup sugar 1/2 teaspoon celery seeds 1/2 teaspoon mustard seeds In a bowl, put the thinly sliced cucumber and onion. In a small saucepan combine the salt, water, vinegar and sugar, heating slightly to dissolve the sugar. Add the celery seeds and mustard seeds. Pour over the onion and cucumber. Cover and refrigerate for 24 hours.
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