summer vinegar salad (2 ratings) Blue Ribbon Recipe by Jewel Hall Cullman, AL I like a fresh vegetable salad that will last several days. This makes two quarts. You can easily carry it to gatherings or make and store it in the refrigerator. It’s also a nice drop-off gift for a friend in a pint jar. Plus, it is so colorful. Blue Ribbon Recipe Use an abundance of fresh cucumbers by making this summer vinegar salad. It’s a fantastic way to have a cucumber salad handy as a side dish all summer. Cucumbers, red onion, and green bell peppers are marinated in a sweet and tangy marinade. It has a slight kick from pepper flakes. This will be a great addition to any grilled summer meal. — The Test Kitchen @kitchencrew ► (2 ratings) yield 8 cup(s) prep time 45 Min cook time 20 Min method Stove Top Ingredients For summer vinegar salad
4 md fresh cucumbers, thinly sliced, I grow burpless
1 lg red onion, thinly sliced
1 lg fresh green bell pepper, thinly sliced
1 Tbsp salt
2 c white vinegar
1 1/2 c granulated white sugar
1 tsp dried celery flakes
1 tsp red pepper flakes
2 handfuls of ice cubes How To Make summer vinegar salad
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.
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.
3 Remove from heat and add the 2 handfuls of ice cubes to the liquid. Allow to melt.
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.
5 Pour the vinegar mix over the vegetables.
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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