summer vinegar salad

★★★★★ 1
a recipe by
Jewel Hall
Cullman, AL

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.

★★★★★ 1
serves 10-12
prep time 45 Min
cook time 20 Min

Ingredients For summer vinegar salad

  • 4
    thinly sliced fresh cucumbers (i grow burpless)
  • 1 lg
    thinly sliced red onion
  • 1 lg
    fresh green bell pepper, thinly sliced
  • 1 Tbsp
  • 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

  • 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.