SUMMER VINEGAR SALAD

1
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

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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

How to Make SUMMER VINEGAR SALAD

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.

Printable Recipe Card

About SUMMER VINEGAR SALAD

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




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