Pickled Refrigerator Salad
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Ingredients
4 thinly sliced cumbers 1 large, sliced red onion 1 large, thinly sliced green bell pepper 1/2 medium, thinly sliced red bell pepper 1 small, thinly sliced carrot 1 thinly sliced stalk of celery 1 tablespoon salt 2 cups white vinegar 1 ½ cups sugar 1 teaspoon celery flakes 1 teaspoon red pepper flakes |
Directions
Mix cucumbers, onions, peppers, carrot, celery and salt; set aside.
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 and stir until melted; set aside.
Place the vegetables in large mouth canning jars (2 quarts or 1 half gallon jar).
Pour vinegar mixture over cucumbers and place tops on jars and screw into place. Let jars cool, then store in refrigerator for up to 2 months.
Yield: 2 quarts
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