Aug 05, 2013
Pickled Beet, Onion and Cucumber Salad
I love beets and cucumbers… Cucumbers. Cucumbers! I have them coming out of my ears! Really. I think I have THE MOST prolific cucumber plants in North Carolina. Every day I harvest another 5-6 ginormous cukes. It’s funny because just when I think I have them all, I spy another one hiding in amongst those gorgeous, wide leaves and squiggly vines.
I’m not complaining. I just have to come up with ways to use them. I’ve already given a bunch to friends and more to our local food pantry in Waynesville. My mom just arrived yesterday from Florida for a visit. SHE likes cucumbers, too. Yes, Mom will take some home… I decided to grow cucumbers in my garden this year because organic cukes are not easy to find. And conventionally grown cucumbers are one of the most heavily sprayed vegetables.
Anyway, today’s recipe is yum, yum, yum. And so pretty, too, don’t you think?
|Hello! I see you!|
|yesterday’s cucumber harvest|
- 2 large beets, peeled and thinly sliced
- 1 large cucumber, sliced
- 1 medium sized sweet onion, sliced
- ½ cup vinegar (you can use a flavored vinegar if you like. I used an Orange Champagne vinegar that I found at Trader Joe’s)
- ½ cup date sugar (or other low-glycemic sugar—date sugar is the lowest)
- juice of one lemon
- Place the sliced beets in a sauce pan and add water, just enough to cover the beets.
- Simmer until the beets are barely tender.
- Remove the beets from the water with a slotted spoon and combine them in a bowl with the onions and cucumbers.
- Measure out 1 cup of the beet water. You should have some leftover. If for some reason, you don’t have a full cup, just add some more fresh water to make a cup.
- Add the sugar and the vinegar to the cup of beet water. Whisk to combine. The sugar should melt in the hot liquid.
- Let cool.
- Place the sliced veggies in a quart-sized mason jar and pour the beet water mixture over them to fill the jar.
Makes 1 quart. Enjoy!