10/07/2013 Pickled Vegetable Salad

Pickled Vegetable Salad

Recipe Courtesy of Pat Wiest

4 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.**