Potluck Stamp of Approval: Cucumber Salad

There is just something so refreshing about a cucumber salad!  So light and the cucumbers make a wonderful backdrop for bringing both garlic and peppers to the mix!  This particular recipe has a bit of sweetness to it as well which works well for the summer months.  If you want it a little less sweet, use regular white vinegar instead of the white wine vinegar.  This makes two quart size jars worth and can be refrigerated for up to two months.

Cucumber Salad — modified from October Farm

• 1 cup white wine vinegar
• 3/4 cup sugar
• 1 1/2 tsp kosher salt
• 1/2 tsp celery salt
• 1 tsp aleppo red pepper flakes
• 2 cucumbers, thinly sliced
• 1/2 lg white onion, thinly sliced in half moons
• 1/2 lg green pepper, quartered and thinly sliced
• 6 garlic cloves, peeled
• 4 fresh dill heads

Bring white wine vinegar and sugar to a boil along with salt, celery salt and 1 teaspoon of red pepper flakes.  Boil it until the sugar dissolves then turn off the heat.  Add two cups of ice cubes and let them melt.

In the bottom of two clean and empty quart jars add 3 garlic cloves and 2 dill heads to each jar.

Combine sliced cucumbers, onion, and green pepper in a bowl and mix together.

Add half of the cucumber mixture to each quart jar, making sure to pack them in tightly.

Pour half the liquid in each of the two jars, covering the cucumber mixture.  Seal the lids tightly.

Refrigerate for at least two hours before serving to make sure flavors combine.  The longer they sit, the more flavorful the salad will become.