We really enjoy this refrigerator cucumber salad. It makes a good-sized batch and keeps in the fridge for up to 2 months. Fresh cucumbers, onions, and peppers from your local farmer’s market makes it even better!
The Perfect Salad
There are several variations of this recipe for refrigerator cucumber salad around. I like this one since it uses celery flake, which adds a really nice flavor. You could substitute fresh chopped dill instead. This salad also has a little kick. If you don’t want a kick, just leave out the red pepper flake. Or use slightly less than the recipe calls for.
I made the salad in wide-mouth quart-sized jars, but you could use smaller decorative jars and give this out as a great summer gift.
You’ll also want to make my watermelon pickles.
Refrigerator Cucumber Salad
Equipment
- 2 Mason jars quart sized, with lids
Ingredients
- 4 cucumbers sliced thin
- 1 large red onion sliced thin
- 1 large green bell pepper sliced thin
- 1 tablespoon kosher salt
- 2 cups white vinegar
- 1 ½ cups sugar
- 1 teaspoon dried celery flakes
- 1 teaspoon dried red pepper flake
Instructions
- Mix the cucumbers, onion, bell pepper and salt in a large bowl.
- Place remaining ingredients into a pot. Bring to a boil. Remove from heat and add 1 1/2 cups of ice cubes. Wait until the ice has melted.
- Layer the cucumbers, onion and peppers in the jars. Depending on how large your produce is and how tightly you layer them, you might need 3 jars.
- Pour the vinegar mixture into each jar, up to about 1″ from the top. Seal and refrigerate for up to 2 months.
Nutrition
Nutritional values are approximate.
