SUMMER VINEGAR SALAD
4thinly sliced fresh cucumbers (i grow burpless)
1 largethinly sliced red onion
1 largefresh green bell pepper, thinly sliced
2 cwhite vinegar
1 1/2 cgranulated white sugar
1 tspdried celery flakes
1 tspred pepper flakes
2handfulls of ice cubes
How to Make SUMMER VINEGAR SALAD
- In large bowl place sliced cucumbers, onion, and pepper. Add the salt, and flip vegetables so salt will cover all. Set aside.
- 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.
- 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.
- 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.