Jewel Hall


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 vote

45 Min
20 Min


  • 4
    thinly sliced fresh cucumbers (i grow burpless)
  • 1 large
    thinly sliced red onion
  • 1 large
    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



  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.

Printable Recipe Card


Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #vinegar #Summer #salad

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