We adore the cool, sweet and tangy crunch of pickles so much that we often find ourselves wishing that we could just make a meal out of them. Well, we’ve come pretty close! This Refrigerator Cucumber Salad uses the same process for making a quick refrigerator pickle and adds a few other veggies for a healthy and yummy side dish that you can keep coming back to.
5 medium cucumbers, thinly sliced
1 large red onion, thinly sliced
1 large bell pepper, thinly sliced
1 1/2 cups sugar
1 1/2 cups white vinegar
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon red pepper flakes
In a medium bowl or a half gallon mason jar, toss together cucumbers, onions, peppers, and salt and set aside.
Combine vinegar, sugar, mustard seed, celery seed, and pepper flakes in a saucepan and bring to a boil. Once at a boil, remove from heat and add 2 handfuls of ice.
Once ice has melted, pour vinegar mixture over cucumbers. Cover and store in refrigerator. Will keep for 2 months.