SUMMER VINEGAR SALAD

Jewel Hall

By
@0124

I like a fresh vegetable salad that will last several days. This makes two quarts. You can carry it to gatherings with ease or make and store in refrigerator. It's also nice as a drop off gift for a friend in a pint jar. Plus, it so colorful.


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Comments:

Serves:

10-12

Prep:

45 Min

Cook:

20 Min

Ingredients

4
thinly sliced fresh cucumbers (i grow burpless)
1 large
thinly sliced red onion
1 large
fresh green bell pepper, thinly sliced
1 Tbsp
salt
2 c
white vinegar
1 1/2 c
granulated white sugar
1 tsp
dried celery flakes
1 tsp
red pepper flakes
2
handfulls of ice cubes

Directions Step-By-Step

1
In large bowl place sliced cucumbers, onion, and pepper. Add the salt, and flip vegetables so salt will cover all. Set aside.
2
Place vinegar, sugar, celery flakes, and red pepper flakes in a boiling pot and bring to boil over medium heat. Stir and make sure sugar has melted.
Remove from heat and ADD 2 handfulls of ice cubes to liquid and allow to melt.
3
Firmly place sliced and salted vegetable in wide mouth canning jars (2 - 3 QUARTS according to how tight they are packed). They should be packed firm but loose enough that the vinegar mixture can penetrate all slices. Pour vinegar mix over vegetables.
4
Place tops on jars and store in refrigerator. Will keep two months.
This is good with fresh or dried vegetables, also, a good side for meat dishes.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Quick & Easy