summer vinegar salad

Name: SUMMER VINEGAR SALAD
Prep time: 45 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 4 medium fresh cucumbers, thinly sliced, I grow burpless; 1 large red onion, thinly sliced; 1 large fresh green bell pepper, thinly sliced; 1 tablespoon(s) salt; 2 cup(s) white vinegar; 1 1/2 cup(s) granulated white sugar; 1 teaspoon(s) dried celery flakes; 1 teaspoon(s) red pepper flakes; 2 - handfuls of ice cubes

(2 RATINGS)

772 Pinches 9 Photos

Jewel Hall

Cullman, AL

Updated on Apr 11, 2024

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

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Blue Ribbon Recipe

Use an abundance of fresh cucumbers by making this summer vinegar salad. It's a fantastic way to have a cucumber salad handy as a side dish all summer. Cucumbers, red onion, and green bell peppers are marinated in a sweet and tangy marinade. It has a slight kick from pepper flakes. This will be a great addition to any grilled summer meal.

— The Test Kitchen

prep time 45 Min

cook time 20 Min

method Stove Top

yield 8 cup(s)

Ingredients

4 medium fresh cucumbers, thinly sliced, I grow burpless
1 large red onion, thinly sliced
1 large fresh green bell pepper, thinly sliced
1 tablespoon salt
2 cups white vinegar
1 1/2 cups granulated white sugar
1 teaspoon dried celery flakes
1 teaspoon red pepper flakes
2 - handfuls of ice cubes

How To Make summer vinegar salad

Step 1

In a large bowl, place sliced cucumbers, onion, and pepper. Add the salt, and flip the vegetables so the salt will cover all. Set aside.

Step 2

Place the vinegar, sugar, celery flakes, and red pepper flakes in a saucepan and bring to a boil over medium heat. Stir and make sure the sugar has melted.
Step 3

Remove from heat and add the 2 handfuls of ice cubes to the liquid. Allow to melt.
Step 4

Firmly place sliced and salted vegetables in wide-mouth canning jars (2 - 3 quarts according to how tightly they are packed). They should be packed firm but loose enough that the vinegar mixture can penetrate all slices.
Step 5

Pour the vinegar mix over the vegetables.
Step 6

Place tops on jars and store in the refrigerator. Will keep two months. This is good with fresh or dried vegetables and as a side for meat dishes.
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