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
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:
- To get started with this recipe you’ll begin by slicing up your vegetables and setting them aside.
- Put vinegar, sugar, salt, celery seed and mustard seed in a pot and bring to a boil
- Remove from heat and let cool for one hour
- Mix cucumbers, onions, bell peppers, jalapenos; set a side
- Once the vinegar mixture has cooled completely; Pack vegetables and garlic in sterile mason jar
- 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.
- 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
