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–+ servings

Ice Box Cucumber Salad

Tangy, Crispy, easy to make, perfect for a pot luck.
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Prep Time 30 minutes
Resting Time 12 hours
Total Time 12 hours 30 minutes
Servings: 8 People
Course: Salad, Side Dish
Cuisine: American, Global
Calories: 157
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 half gallon mason jar Or other acid resistant container ~ 1/2 gallon

Method
 

  1. In a medium glass bowl or a half-gallon mason jar, toss together cucumbers, onions, peppers, and salt and set aside.
  2. 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
  3. 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.
  4. Pickle (store in the icebox) for at least 12 hours, or up to 2 months

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

Notes

A quick and straightforward cucumber salad for a potluck, Friendsgiving, etc.

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