SUMMER VINEGAR SALAD
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.
Provided by Jewel Hall
Categories Vegetables
Time 1h5m
Number Of Ingredients 9
Steps:
- 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.
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