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Pickled Salad

Serves 4 servings

Originally aired

INGREDIENTS
  • 1 1/2 cups white wine vinegar or cider vinegar
  • 1/3 cup sugar
  • 2 teaspoons coarse salt
  • 1 seedless cucumber, thinly sliced
  • 4 to 6 radishes, thinly sliced
  • 1 small red onion, thinly sliced
  • A couple of bay leaves, fresh or dried
PREPARATION

In a small pot, bring vinegar, sugar and salt to a boil.

Combine cucumbers, radishes, onions and bay leaves in small, plastic food storage container with tight-fitting lid.

Pour the vinegar over the veggies and cover. Chill a few hours, shaking occasionally, for flavors to combine.

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