Cucumber Vinegar Salad
Source: Ginny McMeans, Vegan in the Freezer
- 3 c English cucumbers, sliced thin
- 1.5 c red onion, sliced thin
- 1 tbs celery seed
- 1 tsp salt
- 1 c distilled white vinegar
- 1/2 c water
- 3/4 c sugar
In a small saucepan, bring vinegar, water and sugar to boil. Stir until sugar is dissolved. Remove from heat and let cool.
Slice cucumbers and onions in a large bowl. Sprinkle with celery seed and salt. Pour the vinegar mixture over and mix well. Put into an airtight containre and place in refrigerator. Will keep nice for 3-4 days.
I got 2 c from one seedless cucumber, sliced in food processor on 3. Scaled everything else back to 2/3. Makes enough brine to cover.