6 c. unpeeled cucumbers, sliced
1 c. red onion, sliced
1 c. green pepper, sliced
1 T. celery seed
1 T. salt
2 c. sugar
1 c. white vinegar
Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. Allow to set in refrigerator for a few weeks, although they can be eaten immediately, they are much better tasting if you wait. They will keep up to 3 months.
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