Ice Box Cucumber Salad
Tangy, Crispy, easy to make, perfect for a pot luck.
Equipment
- 1 half gallon mason jar Or other acid resistant container ~ 1/2 gallon
Ingredients
- 6 ea Medium Cucumbers Washed, sliced very thin
- 1 ea Red Onion Large, peeled, sliced as cucumbers
- 1 ea Bell Pepper Large, Washed, Seeded, sliced as above
- 1 1/2 cups Sugar
- 1 1/2 cups Apple Cider Vinegar
- 1 tbsp Salt
- 1 tsp Mustard Seed
- 1 tsp Celery Seeds
- 1 tsp Chili Flake
Instructions
- In a medium glass bowl or a half-gallon mason jar, toss together cucumbers, onions, peppers, and salt and set aside.
- Combine vinegar, sugar, mustard seed, celery seed, and pepper flakes in a saucepan and bring to a boil. Once at a boil, remove from heat and let cool
- Pour vinegar mixture over cucumbers. Cover and store in the refrigerator. If the liquid does not cover the veggies, add additional vinegar to just cover them.
- Pickle (store in the icebox) for at least 12 hours, or up to 2 months
Notes
A quick and straightforward cucumber salad for a potluck, Friendsgiving, etc.
Nutrition
Calories: 157kcalCarbohydrates: 38gProtein: 0.2gFat: 0.4gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 879mgPotassium: 45mgFiber: 0.2gSugar: 38gVitamin A: 78IUVitamin C: 0.2mgCalcium: 10mgIron: 0.3mg
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