This is a fresh summer favorite at our lake house. It makes 4 quart sized mason jars and will keep in the refrigerator up to two months. Some of y'all may be excellent chefs and love to spend time in the kitchen, but I like it simple and prefer to spend my time on the water so making these ahead of time is fantastic for a quick and delicious side item or sandwich topper!
Summer Cucumber Salad
4 large cucumbers
1 large green pepper
1 large red onion
3 cups vinegar
2 cups sugar
2 tbsp red pepper flakes
You’ll need a mandolin to slice the veggies and 4 Quart size canning jars, I use the wide mouth ones because it's easier to stuff in the veggies.
Slice all the veggies on the mandolin in mix together in a large bowl.
On the stove, bring vinegar, sugar, and pepper flakes to a boil. Once boiling remove from heat and add 2 cups of ice to cool. Stuff your canning jars with your veggies and then pour the cooled liquid over the veggie stuffed jars and store in the refrigerator. The longer they marinate the better the flavor.
We eat the this salad as a side, on sandwiches and on wraps! Let us know if you enjoy it and share if you like it!
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