This is a great yummy summer salad and can stay in your fridge up to 2 months.
INGREDIENTS:
Cutting four cucumbers thinly
One large red onion, sliced
One large green bell pepper, cut
One tablespoon of salt
two cups of white vinegar
one and a half cups sugar
One teaspoon of celery flakes
1 tsp of crushed red pepper
INSTRUCTIONS:
Toss together the cucumbers, onions, peppers, and salt; reserve.
Place the vinegar, sugar, pepper, and celery flakes in a pot and heat until they start to boil. Take off the heat and stir in two handfuls of ice until they melt.
Fill two-quart or one-half-gallon canning jars with all of the vegetables.
Cover cucumbers with mixture and refrigerate.
Will endure for a maximum of two months.
Yields two quart jars.
ENJOY
- Honey Bacon Roasted Potatoes
- Rice and Savory Creamy Chicken Delight
- Delicious Dinner Rolls
- Seven-Layer Taco Salad
- Pioneer Woman Cheeseburger Pie