Enjoy this quick-pickled cucumber salad straight from the refrigerator as is, crunchy, tart, and delicious. Or, add the contents to mixed garden greens with a creamy cool ranch salad dressing. The bright pickled flavor will complement grilled steak as a vinegary side salad to balance the rich, fatty meat. It's also great added to top off a sandwich or piled into a pita wrap.
Change up the vegetables to what you have available or to what looks good at the farmers market. The pickled salad can stay in your refrigerator for a month, ready to eat when you are ready to serve!
1 cup water
1 tablespoon kosher salt
1/4 cup granulated sugar
Combine the remaining ingredients into a small saucepan. Bring to a boil, dissolving the salt and sugar. Pour the hot liquid over the vegetables to cover completely, filling the jar to 1/2-inch from the top. Seal the jar tightly with the lid. Allow to cool on the counter. When cooled, place the jar in the refrigerator. Wait 24 hours before enjoying so that the vegetables have time to pickle. The pickled vegetables will develop more flavor as they spend time in the pickling liquid. Store in the fridge for up to one month.
Pickled Vegetables
Glass Jar Choices |
Fresh Vegetable Choices |
Dried Spice Choices |
~Mason |
~English Cucumber |
~Coriander Seeds |
~Ball |
~Red Onion/Shallot |
~Grenadine Syrup |
~Weck |
~Peppers |
~Peppercorns |
|
~Zucchini |
~Turmeric Powder |
~Cabbage |
~Mustard Seeds |
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