Love the taste of pickled veggies, but don’t have all the necessary tools or a lot of vegetables to preserve? Try this yummy summer salad you can make and store in your refrigerator for up to 2 months, if it lasts that long! We took one 1/2 gallon jar to a Pioneer Day picnic and folks were asking for some before I could get them out of the jar and at the end of the event, there was nothing left but the pickling solution!
4 thinly sliced cucumbers, seeds removed
1 large sliced red onion
1 large sliced green bell pepper
1 TBS kosher salt
2 cups white vinegar
1 1/2 cup sugar
1 tsp celery flakes
1 tsp red pepper flakes
Fresh fennel branches
Dash of pickling spices
1/2 tsp coriander
Mix cucumbers, onions, peppers and salt; set aside.
Put vinegar, sugar, celery flakes, pepper flakes pickling spices and coriander seeds into vinegar mixture.
Bring to a boil. Remove from heat and add 2 cups of ice until melted.
Place all veggies in large mouth canning jar (2 quarts or 1 half gallon).
Pour mixture over cucumbers, swirl to remove air bubbles; store in refrigerator. Will keep up to 2 months.
Billie Nicholson, Editor