Cadiz Cucumber Salad



  • 2 Kentucky Fresh Green Bell Peppers, thinly sliced
  • 2 cups white vinegar
  • 3 or 4 Kentucky Fresh Cucumbers, thinly sliced
  • 3 cups sugar
  • 1/4 cup salt
  • 4 or 5 onions, thinly sliced
  • 1 tablespoon celery seeds


Combine the bell peppers, cucumbers and onions in a one gallon container with a tight-fitting lid.

Combine the vinegar, sugar, salt and celery seeds in a bowl and stir until the sugar is dissolved. Pour over the vegetables.

Marinate, covered, in the refrigerator for three to four days before serving. (You may use one green and one red bell pepper.)

Yield: twelve servings
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