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Refrigerator Pickled Salad
Description
This simple pickled salad is great on anything, you can also add a little crushed red pepper if you want some heat. Use it in a Cuban sandwich, over grilled hotdogs, pulled pork, lox and bagel, or grilled fish—the possibilities are endless. It keeps up to 4 months, but it never lasts that long.
Ingredients
- ½ whole English Cucumber, Seeded And Julienne
- ½ whole Red Onion, Peeled And Julienne
- 8 ounces, fluid Mini Sweet Peppers, Seeded And Julienne
- 5 cloves Garlic, Thinly Sliced
- 1-½ cup White Vinegar
- ⅔ cups Sugar
- 2 Tablespoons Salt
- 1 cup Water
- 1-½ cup Ice
- 1 ounce, weight Mustard Seeds
Preparation
Prep and combine cucumber, red onion, sweet peppers and garlic.
Combine vinegar, sugar, salt and water in a small saucepan; stir well. Bring to a boil; cook 1 minute our until sugar has dissolved. Remove from heat, add ice to cool vinegar mixture. Pour over cucumber mixture; let cool. Cover and chill at least 3 days.
Note: Salad may be stored in the refrigerator for up to 1 month.
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