Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

summer vinegar salad

(2)
0124 avatar
Blue Ribbon Recipe by
Jewel Hall
@0124
Cullman, AL

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.

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 @kitchencrew
(2)
yield 8 cup(s)
prep time 45 Min
cook time 20 Min
method Stove Top

Ingredients For summer vinegar salad

  • 4 md
    fresh cucumbers, thinly sliced, I grow burpless
  • 1 lg
    red onion, thinly sliced
  • 1 lg
    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
    handfuls of ice cubes

How To Make summer vinegar salad

  • In a large bowl, place sliced cucumbers, onion, and pepper. Add the salt.
    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.
  • Place the vinegar, sugar, celery flakes, and red pepper flakes in a saucepan and bring to a boil.
    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.
  • Add the 2 handfuls of ice cubes to the liquid. Allow to melt.
    3
    Remove from heat and add the 2 handfuls of ice cubes to the liquid. Allow to melt.
  • Firmly place sliced and salted vegetables in wide-mouth canning jars
    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.
  • Pour the vinegar mix over the vegetables.
    5
    Pour the vinegar mix over the vegetables.
  • Place tops on jars and store in the refrigerator.
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT