There are many great things about this delicious and colorful summer veggie salad. There's the crunch factor; store up to two months in the fridge; easy to make; healthy; and, it uses up a lot of veggies if you're on overload. The spices and veggies can be switched up to suit your own tastes. 1 English cucumber
1 large red bell pepper
1 large yellow bell pepper
1 large red onion
1 tbsp Kosher salt
2 cups white vinegar
1-1/2 cups granulated sugar
1 tsp dill weed
1/2 tsp ground cayenne pepper
2 handfuls of ice
Thinly slice all of the veggies and put them in a medium bowl. Toss veggies with the salt. Bring the vinegar, sugar, dill, and cayenne to a boil in a medium saucepan. Remove the pan from heat and add two handfuls of ice. Put the veggies in a wide mouth 2 quart jar or whatever you have around that will work. Pour the vinegar mixture over the veggies. Store in the fridge. You're done!
