Description

A refreshing, tangy cucumber salad made with sliced vegetables, vinegar, sugar, and spices—stored in the fridge for easy enjoyment.

Ingredients

– 4 thinly sliced cucumbers
– 1 large red onion, sliced
– 1 large bell pepper, sliced
– 1 tbsp salt
– 2 cups white vinegar
– 1½ cups sugar
– 1 tsp celery flakes
– 1 tsp red pepper flakes

Instructions

1. Combine cucumbers, onion, pepper, and salt in a bowl. Let rest.
2. In a saucepan, boil vinegar, sugar, and spices. Stir to dissolve.
3. Remove from heat, add ice, and cool.
4. Pack veggies into jars, pour brine over.
5. Seal and refrigerate. Ready in 24 hours.

Notes

– For more crunch, use Kirby or Persian cucumbers.
– Customize with garlic, dill, or mustard seeds.
– Lasts up to 2 months in fridge.