Summer Cucumbers and Sweet Peppers

Don and Bonnie let us pick cucumbers from their great garden; I had Redskin red peppers from my patio pots - I had to make cucumber salad.   It’s great with almost anything from the grill or to complement a main dish or sandwich. It keeps several days in the refrigerator and improves in taste, so it’s a good make-ahead and brightens up any family or company meal, and can be multiplied for picnics and pot-lucks.

Cucumber Salad

1 Pound Cucumbers -- peeled and thinly sliced

1 Celery Stalk -- thinly sliced

1/2 Green Bell Pepper -- thinly sliced

1/2  Red Bell Pepper -- thinly sliced

1/2 Medium Onion -- thinly sliced

1 Tablespoon Salt

6 Tablespoons Sugar

6 Tablespoons White Vinegar

"Redskin" Peppers

1/2 Teaspoon Celery Seed

1/4 Teaspoon Mustard Seed

• Layer vegetables with salt in glass bowl; let stand at room temperature, stirring occasionally, 1 hour. Drain and rinse off salt thoroughly.
• Meanwhile bring sugar and next ingredients to a boil in medium saucepan over medium-high heat. Boil, stirring constantly, 1 minute or until sugar is dissolved. Let stand 1 hour. Pour evenly over vegetables. Cover and chill 2 hours or overnight. Serves 6

Per Serving : 73 Calories; trace Fat (2.9% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1074mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.