Cucumber Sweet Pepper Salad (Printable Version)

Crisp vegetables marinated in a sweet-tangy vinegar dressing with a hint of spice. Perfect summer side or topping.

# Ingredients:

→ Vegetables

01 - 4 cucumbers, thinly sliced
02 - 1 large red onion, sliced
03 - 1 large bell pepper, sliced

→ Pickling Mixture

04 - 1 tablespoon salt
05 - 2 cups white vinegar
06 - 1 1/2 cups sugar
07 - 1 teaspoon celery flakes
08 - 1 teaspoon red pepper flakes

# Steps:

01 - In a large bowl, combine the sliced cucumbers, onions, and bell peppers. Sprinkle with salt and let it sit for a few minutes.
02 - In a separate pot, combine the white vinegar, sugar, celery flakes, and red pepper flakes. Bring to a boil over medium heat.
03 - Once boiling, remove the pot from the heat and add two handfuls of ice. Stir until the ice completely melts and the mixture cools slightly.
04 - Pack the sliced vegetables into large-mouth canning jars (about 2-quart or 1/2 gallon jars).
05 - Pour the cooled vinegar mixture over the vegetables, ensuring they are fully submerged.
06 - Seal the jars and refrigerate for at least 24 hours before serving to allow the flavors to meld.

# Notes:

01 - This refreshing salad keeps well in the refrigerator for up to 2 weeks.
02 - The vegetables will become more flavorful the longer they marinate.