10/07/2013 Pickled Vegetable Salad
Pickled Vegetable Salad
Recipe Courtesy of Pat Wiest4 cucumbers, sliced thin 1 large red onion, sliced thin 1 large green pepper, sliced thin 1 Tbsp. salt 2 cups white vinegar 1 ½ cups sugar 1 tsp. celery flakes 1 tsp. red pepper flakes
Mix cucumbers, onions, peppers and salt. Set aside.
Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil.
Remove from heat and add 2 handfuls of ice and let set until melted.
Meanwhile, place the vegetables in canning jars (2 quarts or 1 half gallon jar).
Pour mixture over the vegetables. Put on the lid and ring and store in the refrigerator.
**Will keep for up to 2 months.**