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.

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