Garden season is here, and if your garden looks anything like our’s then you probably have an overabundance of fresh veggies. This pickled cucumber salad recipe is a great way to use up those garden veggies before they go bad, and it is the perfect side dish to any summer party, bbq or get-together.

Storage Information:

You can use any Avid Armor vacuum sealer to vacuum seal the mason jar, allowing the salad to stay fresh and flavorful for up to 2 months in your fridge. Read our blog post here for a step by step guide on How to Vacuum Seal Mason Jars in our Vacuum Canister Accessories Using your Avid Armor Vacuum Sealer.

Equipment We Used:

1 Quart Mason Jar

Any Avid Armor Vacuum Sealer

Avid Armor 3-Piece Canister Set

Ingredients:

4-5 large Cucumbers

1/2 cup thinly sliced onion

1/2 cup thinly sliced green bell pepper

1/2 cup thinly sliced red bell pepper

2-3 jalapenos sliced (do not devein or deseed to keep the heat of the peppers; add more jalapenos if you really like the burn)

1/2 tablespoon salt

1/2 cup white vinegar

1 cup sugar

2 cloves garlic (or more depending on if you’re a garlic lover)

1/2 teaspoon celery seed

1/2 teaspoon mustard seed

Directions:

1. To get started with this recipe you’ll begin by slicing up your vegetables and setting them aside.
2. Put vinegar, sugar, salt, celery seed and mustard seed in a pot and bring to a boil
3. Remove from heat and let cool for one hour
4. Mix cucumbers, onions, bell peppers, jalapenos; set a side
5. Once the vinegar mixture has cooled completely; Pack vegetables and garlic in sterile mason jar
6. Pour cooled mixture over vegetables. If you need more liquid mixture or if it’s too sweet for your liking, add more vinegar to the jar.
7. Seal jars with sterile lids using any Avid Armor vacuum sealer to seal the mason jar using these instructions. Store in the refrigerator.

Makes 1 quart mason jar; double or triple the recipe etc. for more jars.

Will keep up to 2 months