Quick Refrigerator Cucumber Chips Recipe
Ingredients
| 3 large regular cucumbers or 2 long English or Armenian cucumbers | ||
| 1 large red bell pepper, seeded and cut into 1/2-inch-wide strips | ||
| 1 medium-size onion, thinly sliced | ||
| Salt | 1 Tablespoon | |
| 2 teaspoons dill seeds | ||
| Sugar | 3/4 Cup (16 tbs) | |
| White wine vinegar | 1/2 Cup (16 tbs) | |
Directions
Wash cucumbers well, but do not peel.
Cut off and discard ends; cut cucumbers crosswise into 1/4-inch-thick slices.
You should have about 6 cups.
In a large bowl, combine cucumbers, bell pepper, and onion.
Sprinkle in salt and dill seeds; stir well.
Let stand, uncovered, for 1 to 2 hours; stir occasionally.
Stir together sugar and vinegar until sugar is dissolved, then pour over vegetables and mix gently.
Spoon into glass or ceramic containers.
Cover and refrigerate for at least 1 day or up to 3 weeks.
Cut off and discard ends; cut cucumbers crosswise into 1/4-inch-thick slices.
You should have about 6 cups.
In a large bowl, combine cucumbers, bell pepper, and onion.
Sprinkle in salt and dill seeds; stir well.
Let stand, uncovered, for 1 to 2 hours; stir occasionally.
Stir together sugar and vinegar until sugar is dissolved, then pour over vegetables and mix gently.
Spoon into glass or ceramic containers.
Cover and refrigerate for at least 1 day or up to 3 weeks.
Chef
