Here’s a complete recipe for the summer salad with some suggested ingredient adjustments to enhance it:
Ingredients:
4 thinly sliced cucumbers (English or Persian cucumbers work best)
1 large red onion, thinly sliced
1 large green bell pepper, thinly sliced (you can use yellow or red for a sweeter taste)
1 tbsp salt
2 cups white vinegar (swap half with apple cider vinegar for a tangy twist)
1 ½ cups sugar (reduce to 1 cup for less sweetness or use honey as a natural alternative)
1 tsp celery flakes (or substitute with dill for added freshness)
Instructions:
1. In a large mixing bowl, combine cucumbers, red onion, and green bell peppers. Sprinkle with salt and toss well. Let it sit for 30 minutes to draw out excess moisture, then drain.
2. In a saucepan, combine vinegar, sugar, and celery flakes. Bring to a simmer over medium heat until the sugar dissolves completely. Take it off the heat and allow it to cool down completely to room temperature.
3. Pour the cooled vinegar mixture over the vegetables in the bowl. Mix well to ensure the veggies are evenly coated.
4. Transfer the salad to a sterilized jar or airtight container. Store in the refrigerator for at least 4 hours before serving to allow the flavors to meld together.
5. Serve chilled as a side dish or a refreshing snack.
Storage Tip: This salad can last in the fridge for up to 2 months, thanks to the vinegar. Shake or stir occasionally to redistribute the marinade.