summer vinegar salad (Page 2 ) | May 4, 2025

In a large bowl, place sliced cucumbers, onion, and pepper. Add the salt.
1
In a large bowl, place sliced cucumbers, onion, and pepper. Add the salt, and flip the vegetables so the salt will cover all. Set aside.

Place the vinegar, sugar, celery flakes, and red pepper flakes in a saucepan and bring to a boil.
2
Place the vinegar, sugar, celery flakes, and red pepper flakes in a saucepan and bring to a boil over medium heat. Stir and make sure the sugar has melted.

Add the 2 handfuls of ice cubes to the liquid. Allow to melt.

3
Remove from heat and add the 2 handfuls of ice cubes to the liquid. Allow to melt.
Firmly place sliced and salted vegetables in wide-mouth canning jars
4
Firmly place sliced and salted vegetables in wide-mouth canning jars (2 – 3 quarts according to how tightly they are packed). They should be packed firm but loose enough that the vinegar mixture can penetrate all slices.

Pour the vinegar mix over the vegetables.

5
Pour the vinegar mix over the vegetables.
Place tops on jars and store in the refrigerator.
6
Place tops on jars and store in the refrigerator. Will keep two months. This is good with fresh or dried vegetables and as a side for meat dishes.

 

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