Recipe: Refrigerator Cucumber Salad

This recipe turned up synchronistically just at the time when i had harvested my cucumber crop and was wondering what i was going to do with them. It is called a salad, but it seems a lot like pickles to me, and I love pickles!! It seemed like a great way to memorialise the fruits of my labor.

The list of ingredients for the salad itself were simple … cucumbers, red onion and sweet pepper (I used a red one.

Which are all sliced up to be packed into the jars.

The brine includes vinegar, sugar, celery flakes and pepper flakes. (I only used half as much sugar and it was plenty). I didn’t have celery flakes, so i used celery seed and then I added some mustard seeds as well.

The vegetables are packed into the jars, and the liquid poured over. I ended up with 4 jars and the liquid filled only about 1/4 of each jar … so i quadrupled the liquid so the veggies would be almost completely covered.

I guess you can start eating this right away, since it is technically a salad. I left mine for a couple of days, and have been enjoying it a lot as a kind of a pickle/salad with all kinds of meals.

Refrigerator Cucumber Salad

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Ingredients

• 4 cucumbers (thinly sliced)
• 1 Large onion (sliced)
• 1 Large green bell pepper ((or color of your choice))
• 1 tablespoon salt
• 2 cups white vinegar
• 1.5 cups sugar ((can be cut back to half))
• 1 teaspoon celery flakes
• 1 teaspoon red pepper flakes

Directions

Step 1		Mix cucumbers, onions, peppers and salt; set aside
Step 2		Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Once mixture comes to a boil, remove from heat and add 2 handfuls of ice until melted.
Step 3		Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)
Step 4		Pour mixture over cucumbers and store in refrigerator.
Step 5		Will keep up to 2 months. Makes 2 quart jars - amount will differ based on the size of your veggies.