Aug 262013

A fresh sweet and crunchy refrigerator pickled salad.Summer Cucumber Salad

15 or 20 nice sized cucumbers

4 Large Onions

4 Large Green Peppers

4 Large Red Peppers

3 TBSP salt

8 Cups Apple Cider Vinegar

8 Cups Sugar

4 tsp Celery Seed

6 tsp Mustard Seed


Slice all cucumbers, peppers and onions using a mandolin slicer or food processor.

In a large pot stir together the vinegar, salt, sugar, celery seed and mustard seed. Bring to a boil. Turn the fire off and let cool for 15 minutes.

Pour brine over the vegetables. Chill for at least 12 hours before eating.

Note: You may adjust the proportions of the vegetables to your desired taste or availability. If you use red onions, substitute yellow bell pepper for the red peppers to add color.