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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1In large bowl place sliced cucumbers, onion, and pepper. Add the salt, and flip vegetables so salt will cover all. Set aside.
2Place 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.
3Firmly 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.
4Place 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