Cooking with Roz

RECIPE - Pickled Refrigerator Salad

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