Near the end of cucumber season, I like to make a certain refrigerator cucumber salad that stores well for weeks on end. I like to enjoy those fresh cukes for as long as possible.
Well it got pretty chilly the other night and while my cucumber plants long ago bit the dust, my peppers are going strong. I decided I needed to make a sort of pepper salad to keep for a while in the fridge for after those beauties no longer produce.
Several rounds of Pinterest searching later, this is what I came up with.
It’s pickle-y, that’s for sure. Sweet, too. The carrots help with that. I love the fresh crunch. We had some for supper and while not everyone was wild about it, a couple of us were. I will now shove the jars to the back of the fridge and wait to eat this salad when the pepper plants have withered under the heavy frosts.
Pickled Carrot and Red Pepper Salad
Adapted from several recipes.
5 cups shredded carrots
4 cups thinly sliced red bell pepper
1/2 of a small purple onion, thinly sliced
2 T mustard seeds
1/4 cup sugar
1 T salt
1 cup white vinegar
1 cup water
Heat the mustard seeds, sugar, salt, and vinegar just until the salt and sugar dissolve. Add the water.
Mix the veggies together. Pack lightly into jars and pour the brine over top. Place lids on jars and refrigerate for at least a day before serving.
While I have not actually had this salad around for more than a few days, my guess is that it will keep for weeks, maybe even over a month.
Yield: about 6 cups