I had a fantastic cucumber salad at a restaurant a few weeks ago. Of course, I’d already taken it, but I’d forgotten how nice it was.
I opted to make my own, and it was delicious! This salad comes together quickly and may be stored in the refrigerator for several months.
Once the salad is dry, chop the leaves into small pieces and store them in a glass jar with an airtight lid in the refrigerator. Your salad will keep in the fridge for a month if you use this approach.
There you have it, your pickled cucumber salad is ready. This salad has the advantage of being able to be preserved in the refrigerator for several months.
Green, yellow, or red peppers can be used. The more colors you use, the more colorful your salad will be. This salad does not need to be stored in a jar. You can serve it directly in a salad bowl after it has cooled.
*Ingredients
What to do
You should be aware that this recipe yields somewhat less than 1 liter of cucumber salad.
- To begin, combine the vinegar, salt, sugar, celery seeds, and mustard seeds in a saucepan.
- Remove the pan from the heat and set aside to cool.
- Thinly slice the cucumber, bell pepper, and onion while the vinegar mixture cools.
- Fill a clean quart jar halfway with vegetable slices. Pour the cooled vinegar mixture over the vegetables, leaving about 2/3 cm on top.
- Replace the lid on the jar and refrigerate it until the dinner.
Enjoy !
