“Cool cucumbers, zesty onions and snappy bell peppers in a salty-sweet bath. Yummy as a refeshing salad or a delicious edible garnish. Great for using up your garden’s cucumbers! No canning or pickling experience required!”
1 1/2 cupssugar
1 1/2 tablespoonssalt
1/2 teaspooncaraway seed
3sliced cucumbers( , about 6 cups)
1sliced bell pepper
Combine first 6 ingredients in saucepan and bring to a boil, stirring so the sugar dissolves.
Turn off heat and set aside for about 5 minutes.
Slice vegetables and place in large mixing bowl.
Pour vinegar mixture over veggies and toss a bit.
Layer in a large flat dish (I use my Pyrex 13 by 9 pan) that has a tight fiting lid.
Refrigerate, covered, for at least one whole day (but a couple days is even better).
Stir every 6 hours or so to be sure all cucumbers get marinaded.
Serve chilled as a salad or as a delicious edible garnish.
“Super side dish. I served this with Chicken Parmesan, it was the perfect contrast. I let the cucumbers marinate overnight.”