Serves 8 as small side salad
3/4 cup white sugar
1 tsp celery seed
1/2 tsp ground pepper
1 cup distilled white vinegar
1/4 cup canola oil
1 tsp salt
2 cups cucumbers, peeled, cut in half, seeded, and sliced
1 onion halved and then sliced into thin slices (sweet onion preferred)
2 cups thinly sliced carrots (about 4 carrots)
1/2 cup thinly sliced celery
Combine sugar, celery seeds, black pepper, vinegar, oil,and salt in a screw top jar. Shake well to mix. Combine vegetables in bowl. Pour dressing over vegetables and stir gently. Cover and refrigerate several hours or overnight.
As the veggies marinate, liquid is drawn out of them and they become crunchy. You will want to pour off excess liquid before serving. The salad will keep several days in the refrigerator.
