SUMMER VINEGAR SALAD

SUMMER VINEGAR SALAD image

Provided by Jewel Hall

Time 1h5m

Number Of Ingredients 9

4 thinly sliced fresh cucumbers (i grow burpless)
1 large thinly sliced red onion
1 large 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 handfulls of ice cubes

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.