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CANNING RECIPE: Cathy’s Fresh Cucumber Salad
Sent in by Cathy Illenberg, Thanks Cathy. As you can see, we tried it and it tastes wonderful

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced green peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed


We used red pepper 

Mix cucumbers, onions, peppers and salt; set a side 
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Makes 2 quart jars

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