Cucumber Pickled Salad
Ingredients:
8 cups cucumbers, sliced thin with peel
1 cup diced celery
1 cup diced green pepper
1 cup diced or sliced onion (I love mine diced, but that is a personal preference)
1 1/2 cups sugar
1 cup white vinegar
1 tsp celery seed
1/2 tsp mustard seed
2 tbsp sea salt
Place sliced cucumbers in a large bowl and sprinkle with 2 tbsp sea salt. Stir to coat, cover and let sit for 3 hours at room temperature.
Meanwhile, stir together sugar, vinegar, mustard seed and celery seed in a large bowl. Let sit while cucumbers are in the water extraction process. Stir to combine and allow sugar to dissolve.
Chop green peppers, celery and onions (or slice onions if you prefer rings).
After three hours, drain cucumbers and rinse in very cold water in a colander. This helps to remove the excess salt. Drain thoroughly. Mix everything together in a large bowl and refrigerate overnight.
Store in the refrigerator for up to 6 weeks or freeze. No canning, no hassle....simply delicious.
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