Cathy's Fresh Cucumber Salad Recipe

A fresh cucumber salad sent in by Cathy Illenberg — sweet, tangy, and great to have on hand in the fridge. No heat processing required, just refrigerate and enjoy for up to two months.

Ingredients

• 7 cups pickling cucumbers, thinly sliced
• 1 cup onions, thinly sliced
• 1 cup green and red peppers, chopped
• 1 tbsp salt
• 1 cup white vinegar
• 2 cups sugar
• 1 tsp celery seed
• 1 tsp mustard seed

Instructions

1. Combine cucumbers, onions, and peppers in a large bowl.
2. Sprinkle with salt and let stand for 1 hour.
3. Drain well — do not rinse.
4. In a saucepan, combine vinegar, sugar, celery seed, and mustard seed.
5. Bring to a boil, stirring until sugar is dissolved.
6. Pour hot brine over the drained vegetables and stir to combine.
7. Pack into 2 clean quart jars.
8. Seal and refrigerate.

Notes

Keeps refrigerated for up to 2 months. No heat processing required.

Thanks to Cathy Illenberg for sharing this recipe!