This recipe has many different names they can be known as freezer cukes, cucumbers or pickles, refrigerator cukes or cucumber salad.
Last summer I had an abundance of cucumbers from my veggie garden. This recipe is so easy and so refreshing. Just mix all of the ingredients together and refrigerate overnight. They are ready to be served or frozen. I placed small batches of cukes in canning jars and some in freezer bags, making sure that I left enough head space for expansion.
Thaw and eat them all winter long as a nice way to remember summer’s bounty.
This salad is great as a side salad, to bring to a picnic or I like them on top of a sandwich.
7 cups cukes, sliced thin
1 cup sliced onion
1 cup green pepper diced
2 tsp salt
1 tsp celery seed
2 cups sugar
1 cup cold vinegar