45 minutes ago
Tuesday, May 31, 2016
You know I love vinegar. I love pickles and pickled anything. Sweet with a tang. My favorite. Especially pickled onions in tacos.
Here, I made the only pickled cucumber salad you will ever need.
Old school, like your mom used to make.
Nothing fancy, except I threw in my very last watermelon radish (which was harvested in December!).
I made lettuce wraps, filled with some cold leftover roasted salmon, hard boiled egg slices and the pickled cuke radish salad. A swipe of mayo in the Romaine leaves so everything adheres and tastes yummy.
Here's how to make the salad:
2 cucumbers, washed and sliced (leave skin on)
1 watermelon daikon radish, sliced thin
1/2 cup of white vinegar (I use cider vinegar)
1/2 cup white sugar
1/2 tsp celery seed
1 tsp dried dillweed
pinch of salt
In a bowl, whisk the sugar and vinegar w/ the spices.
Toss in the radish and cucumber slices. Mix together to coat and store overnight in a glass jar or container.
This will last for a few days in the fridge.
Layer in lettuce leaves with leftover tuna or salmon, hard boiled egg and the pickled salad.
Delicious and refreshing!