3 large cucumbers, thinly sliced
1 large green bell pepper (Just for color I added half of a green and half of a red)
1 cup thinly sliced onions
1 tablespoon celery seeds
1 tablespoon salt
1/2 cup cider vinegar
3/4 cup sugar
1. Combine cucumbers, bell pepper, onion, celery seeds and salt in a large bowl.
2. Cover with plastic wrap and let stand at room temp. 1 hr.
3. Drain cucumber mixture in a colander, shaking off excess liquid. Return mix to bowl.
4. Add vinegar and sugar, toss gently. Cover with plastic wrap and refrigerate 6 hours to overnight. The salad may be stored in fridge up to 3 weeks.
It seems the longer it sits, the more it tastes like a crunchy, crispy bread and butter pickle!
This is what you will need. Just this looks good.
Just mix the chopped veggies in a big bowl.
Put the celery seeds and sugar over it and let it sit.
After all the marinade is on, I just keep it in a jar. It just keeps on getting better.