Pickled Salad

by Rachael Ray Show Staff 3:39 AM, April 1, 2010

Aired April 1, 2010

Serves 4 servings
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

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.