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.
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!