7 large pickling cucumbers unpeeled sliced thin
1-1/2 cup sliced onions
1-1/2 cup sliced red peppers
1 T salt
1 c white vinegar
½ c sugar
1 tsp celery seed
1 tsp mustard seed
2-3 fresh (or dried) bay leaves
¼ to 1/2 tsp hot red pepper flakes
Makes 2 quarts. Most refrigerator salad recipes I found were way too sweet, so I made my own, reducing sugar by 3/4 and came up with a delightfully fresh and clean tasting salad. It was half gone the 1st day.
Mix cucumbers, onions, peppers and salt in one bowl and let sit for about an hour, then pack lightly into a 2-quart mason jar.
Put vinegar, sugar, celery seed, bay leaves and mustard seed in a cooking pot and bring to a boil. Remove from heat and let cool to room temperature before pouring over cucumber mixture.
Store in refrigerator, shaking to distribute brine once or twice the first day. Ready in 24 hours. Will keep for up to 2 months. Use as is or spoon over lettuce or tomatoes in a bowl.
Adjust ingredients to your own taste. My husband prefers fewer onions, I like lots of cucumbers. You can’t go wrong as long as overall volume of vegetables and brine are okay.