1-tsp celery flakes
1-tsp red pepper flakes
Direction:
Mix cucumbers, onions, peppers and salt; set a side.
Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Remove from heat and add 2 handfuls of ice until melted.
Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar)
Pour mixture over cucumbers, store in refrigerator.
Will keep up to 2 months
Makes 2 quart jars
Here are some variations and tips to enhance your summer salad:
Variations:
Add Other Vegetables: Consider adding sliced carrots, radishes, or zucchini for extra crunch and color.
Herbs: Fresh herbs like dill or parsley can add a nice flavor. Add them before pouring the vinegar mixture.
Spice It Up: Increase the amount of red pepper flakes for more heat or add sliced jalapeños for a spicy kick.
Fruity Twist: Incorporate diced fruits like mango or pineapple for a sweet and tangy element.
Alternative Sweeteners: Swap sugar for honey or agave nectar for a different sweetness profile.
Add Nuts or Seeds: Toasted sunflower seeds or chopped nuts can add texture and nutrition.
Tips:
Cucumber Selection: Use English cucumbers for a milder taste or pickling cucumbers for a crunchier texture.
Salt and Rest: Letting the vegetables sit with salt for at least 30 minutes can draw out moisture, enhancing their crunch.
Storage: Ensure jars are sterilized for longer shelf life. Keep the salad submerged in the liquid to maintain freshness.
Serving Suggestions:
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