Pickled Summer Salad
1/2 Cup Water
1 Cup Cider or Rice Vinegar
1 Tablespoon Kosher Salt
2 Tablespoons Sugar
Several Fresh Strands Dill Weed* Optional
In a medium sized bowl whisk together the water, vinegar, salt and sugar. If you desire dill flavor in your pickle add the dill weed now as well.
Julienne the carrots, and ideally use a mandolin to thinly slice the radish. I used about 1/2 cup of each.
Add the sliced veggies to the brine you prepared. Let stand at least 30 minutes or overnight.
Serve as a side salad, on a sandwich or with cheese and crackers.
Will keep for about 5 days in sealed container in fridge.
What was cooking one year ago?
White Wine Sangria! YUM!