A fresh sweet and crunchy refrigerator pickled 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.