summer vinegar salad

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I like a fresh vegetable salad that will last several days. This makes two quarts. You can easily carry it to gatherings or make and store it in the refrigerator. It’s also a nice drop-off gift for a friend in a pint jar. Plus, it is so colorful.

Ingredients For summer vinegar salad

  • 4 md
    fresh cucumbers, thinly sliced, I grow burpless
  • 1 lg
    red onion, thinly sliced
  • 1 lg
    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
    handfuls of ice cubes

How To Make summer vinegar salad

    • In a large bowl, place sliced cucumbers, onion, and pepper. Add the salt.
      1

      In a large bowl, place sliced cucumbers, onion, and pepper. Add the salt, and flip the vegetables so the salt will cover all. Set aside.
    • Place the vinegar, sugar, celery flakes, and red pepper flakes in a saucepan and bring to a boil.
      2

      Place the vinegar, sugar, celery flakes, and red pepper flakes in a saucepan and bring to a boil over medium heat. Stir and make sure the sugar has melted.
    • Add the 2 handfuls of ice cubes to the liquid. Allow to melt.
      3

      Remove from heat and add the 2 handfuls of ice cubes to the liquid. Allow to melt.
    • Firmly place sliced and salted vegetables in wide-mouth canning jars
      4

      Firmly place sliced and salted vegetables in wide-mouth canning jars (2 – 3 quarts according to how tightly they are packed). They should be packed firm but loose enough that the vinegar mixture can penetrate all slices.
  • Pour the vinegar mix over the vegetables.
    5

    Pour the vinegar mix over the vegetables.
  • Place tops on jars and store in the refrigerator.
    6

    Place tops on jars and store in the refrigerator. Will keep two months. This is good with fresh or dried vegetables and as a side for meat dishes.

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