Cucumber-Pepper Salad

Mom used to make marinated cucumbers as an easy side-dish, but this updated version has a little more punch and nutrition with the addition of onion and red pepper.

Cucumber-Pepper Salad

Dad, August 1965
(about the time we moved to Sunnyside, WA)

3/4 cup white vinegar

1/4 cup water

1/2 cup sugar

1-1/2 tsp salt

1 tsp mustard seed 

(in a pinch you can just use prepared stone-ground mustard)

3 unpeeled “English” cucumbers

1/2 purple onion

1 red pepper, cored

Put vinegar, water, sugar, salt, and mustard seeds in a non-reactive pot and bring to a boil. Remove from heat and let cool while you cut up the vegetables.

Slice the cucumbers into thin rounds. Slice the onion half and the pepper into strips (I generally cut them into shorter pieces for less messy eating). Place the vegetables into a bowl and mix, then pour the vinegar mixture over while it is still warm. Stir to mix and place in refrigerator until chilled. This can be stored in two quart-sized jars, if desired. It will keep for several weeks in the refrigerator.