SUMMER VINEGAR SALAD
Summer is the best time for salads. The summer season offers the shortest way for vegetables and fruit to come from the field to the dinner table. Fresh vegetables are always welcome in summer.
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Ingredients
- 4 cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cups distilled white vinegar
- 1 ½ cup granulated sugar
- 1 tbsp sea salt
- 1 tsp dried celery flakes
- 1 tsp red pepper flakes
- 1 ½ cup ice cubes
Instructions
- Slice vegetables and arrange them in a bowl. Sprinkle with salt and mix well, so the salt gets to all vegetables slices. Set aside.
- Add vinegar, sugar, celery flakes and red pepper flakes to a saucepan and bring to a boil. Cook stirring until the sugar dissolves. Remove from the heat and add ice cubes to the pan.
- Transfer salted vegetable slices into a ball wide mouth jar (2 quarts) and pour with the prepared mixture. Pack sliced vegetables loose enough, so the spiced vinegar mixture can reach to all slices.
- Seal jars with the lids and place in the fridge for at least 2 hours before using. May be stored in refrigerator up to 2 weeks.
Notes
- If your cucumbers are a little bit soft, you can easily make them more crispy. Just let them soak in cold water for 15-30 minutes. This trick will always work when your cucumbers need a little extra crisp.
- You can cut the amount of sugar to 1 cup if you prefer more piquant taste.
- Few sprigs of fresh dill and 2-3 sliced garlic cloves will make summer vinegar salad even better.
- This summer vinegar salad is good with both fresh and dried vegetables.