Ingredients:

• 4 medium fresh cucumbers, thinly sliced (burpless variety is ideal)
• 1 large red onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 tablespoon salt
• 2 cups white vinegar
• 1 ½ cups granulated sugar
• 1 teaspoon dried celery flakes
• 1 teaspoon red pepper flakes
• 2 handfuls of ice cubes

Instructions:

1. Prepare the Vegetables:
   • In a large bowl, combine the sliced cucumbers, onion, and bell pepper.
   • Sprinkle with salt and toss the vegetables to evenly coat them.
   • Set aside for about 10 minutes.
2. Make the Marinade:
   • In a saucepan, combine the white vinegar, sugar, celery flakes, and red pepper flakes.
   • Bring to a boil over medium heat, stirring occasionally to dissolve the sugar.
3. Add Ice to the Marinade:
   • Once the mixture is boiling and the sugar has dissolved, remove the saucepan from the heat.
   • Add the ice cubes to the vinegar mixture and stir until they are fully melted to cool the marinade down.
4. Pack the Jars:
   • Pack the sliced and salted vegetables firmly into wide-mouth canning jars (approximately 2–3 quarts, depending on how tightly you pack them).
   • Be sure to leave some space to allow the vinegar mixture to evenly cover the vegetables.
5. Pour the Marinade:
   • Pour the cooled vinegar mixture over the vegetables, ensuring they are fully submerged.
6. Seal and Store:
   • Secure the lids on the jars and refrigerate.
   • The salad will keep for up to two months.
   • Serve as a side dish for meats or enjoy as a fresh, tangy treat.

Nutrition