I like a fresh vegetable salad that will last several days. This makes two quarts. You can carry it to gatherings with ease or make and store in refrigerator. It's also nice as a drop off gift for a friend in a pint jar. Plus, it so colorful.
1. In large bowl place sliced cucumbers, onion, and pepper. Add the salt, and flip vegetables so salt will cover all. Set aside.
2. Place vinegar, sugar, celery flakes, and red pepper flakes in a boiling pot and bring to boil over medium heat. Stir and make sure sugar has melted. Remove from heat and ADD 2 handfulls of ice cubes to liquid and allow to melt.
3. Firmly place sliced and salted vegetable in wide mouth canning jars (2 - 3 QUARTS according to how tight they are packed). They should be packed firm but loose enough that the vinegar mixture can penetrate all slices. Pour vinegar mix over vegetables.
4. Place tops on jars and store in refrigerator. Will keep two months. This is good with fresh or dried vegetables, also, a good side for meat dishes.
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Slice the cucumbers as thin as possible, using a mandolin if desired. Peel and thinly slice the onion into half moon shapes. Layer the cucumbers and onions in a large shallow bowl; add the dill (if using).
In a small bowl, mix the white vinegar, sugar, salt, and pepper. Pour the mixture over the cucumbers and onions, mixing everything together to ensure even coverage. Cover and refrigerate for at least 1 hour.
Stir again to evenly mix the dressing. Then serve with a slotted spoon. Store refrigerated for up to 7 days; the flavor even improves over time!
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Slice vegetables and arrange them in a bowl. Sprinkle with salt and mix well, so the salt gets to all vegetables slices. Set aside.
Add vinegar, sugar, celery flakes and red pepper flakes to a saucepan and bring to a boil. Cook stirring until the sugar dissolves. Remove from the heat and add ice cubes to the pan.
Transfer salted vegetable slices into a ball wide mouth jar (2 quarts) and pour with the prepared mixture. Pack sliced vegetables loose enough, so the spiced vinegar mixture can reach to all slices.
Seal jars with the lids and place in the fridge for at least 2 hours before using. May be stored in refrigerator up to 2 weeks.
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