Grandma's Pineapple Cucumber Lime Jello Salad

Retro jello salad recipe made with pineapple, cucumber, horseradish, and lime jello.

Lime Jello Cucumber Horseradish Salad
Elise Bauer

Growing up in the 60s, one would encounter a lot more Jello salads than one does these days.

My grandmother used to love to make gelatin salads for us - salads molded with Jell-O gelatin. One of her favorites included lemon jello, cabbage, and marshmallows. (I can't remember what that one tasted like; must have blocked it out.)

Another favorite of hers was a lime jello salad with pineapple, cucumber, and horseradish.

This truly is a unique taste combination; I think it caused my brother Eddie a lifetime aversion to horseradish.

I on the other hand loved it.

Lime Jello Cucumber Pineapple Salad
Elise Bauer

When grandma passed away a few years ago we inherited her recipe collection, including this one. I just found it this weekend and had to make it.

I didn't do a good job mixing the cucumbers and pineapple in, so the salad is not as evenly dispersed in the jello as I remember it. But it was still delicious.

Sound atrocious? I dare you to make it and then tell me what you think! Better yet, let me know what your favorite jello salad is.

Grandma's Pineapple Cucumber Lime Jello Salad

Total Time 0 mins
Servings 6 to 8 servings

Ingredients

  • 1 (6 ounce) package of Jell-O Lime gelatin

  • 1 teaspoon salt

  • 2 cups water

  • 2 cups cold water

  • 1 1/2 cups cucumbers, peeled, diced

  • 3 tablespoons horseradish (or more if you want it spicier)

  • 1/2 teaspoon onion, grated

  • 2 tablespoons vinegar

  • 1 1/2 cup diced or crushed drained canned pineapple (you cannot use fresh pineapple with gelatins. The bromelaine enzyme in fresh pineapple will keep the gelatin from bonding.)

Method

  1. In a bowl, dissolve lime jello and salt in 2 cups of hot water (don't use boiling water, just regular hot water). Add 2 cups cold water. Chill until slightly thickened - the consistency of egg whites, about 30 minutes.

  2. In a separate bowl mix cucumber, horseradish, grated onion, and vinegar. Fold pineapple and cucumber mixture into jello. Pour into a jello mold and chill for several hours (about 6) until gelatin sets.

  3. To remove jello from its mold, fill up a basin half-way with hot water. Lower the jello mold into the hot water, metal side down, until the water comes up almost to the edge of the mold. Keep it there 5 seconds and remove. Place a plate on top of the jello mold and turn upside down. The jello salad should just slide out.

Nutrition Facts (per serving)
42 Calories
0g Fat
10g Carbs
1g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 42
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 313mg 14%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Total Sugars 9g
Protein 1g
Vitamin C 5mg 26%
Calcium 16mg 1%
Iron 0mg 1%
Potassium 85mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.