Steps:
- Prepare the Vegetables: Combine cucumbers, onions, peppers, and salt in a bowl. Set aside.
- Make the Brine: Heat vinegar, sugar, celery seed, and mustard seed in a pot until it comes to a boil. Remove from heat and let cool for one hour.
- Combine & Store: Pour the cooled brine over the cucumber mixture. Transfer to mason jars and refrigerate.
This salad can be stored for up to two months but rarely lasts that long. The perfect blend of sweet, tangy, and lightly spiced makes it impossible to resist! 🥒✨
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My hubby doesn’t like to admit it, but he can eat the whole pot himself!
