Pickled Cucumber Salad
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Bam! Seriously, when you make something in the kitchen and it’s so good one bite brings on a happy dance you know you are on to something. This was AMAZING!
Sweet Heat Cucumber Salad
I found this recipe on YouTube while looking for videos on my vacuum sealer (I have the one in the video) and I am so thankful I did! I love this so much. I did make a few modifications to mine shown below but you can see their recipe in the description of their video on YouTube.
Ingredients
- 4-5 Cucumbers
- 1 medium Thinly sliced onion
- 1 medium Thinly sliced green bell pepper
- 1 medium Thinly sliced red bell pepper
- 1/2 jalapeno with or without seeds depending on spice level you prefer
- 2 Cloves garlic
Dressing
- 1 cup Malt vinegar
- 2 cups Sugar
- 1 tsp Celery seed
- 1 tsp Mustard seed
- 1 tbsp Salt
Instructions
- Put vinegar, sugar, salt, celery seed and mustard seed in a pot and bring to a boil.
- Leave simmering for a bit to thicken up/reduce down.
- Remove from heat and let cool, first on the stove and then, when cool enough, put in the fridge to cool completely.
- Slice up veggies and pack into two quart-sized jars with one clove of garlic each. I put the jalapeno in one jar only. I don't do heat well but others in my family do.
- Pour cooled mixture over veggies. If they don't cover completely, don't worry. The mixture will become more liquidy and the veggies will shrink. I just flipped my jar over once every few hours to mix it around.
- Refrigerate for 4 hours. They say if you vacuum seal the jars, it can last up to 2 months in the fridge. Otherwise, treat them like refrigerator pickles. Or just eat the entire jar at once. No shame in that!
Posted in Let's Feast!