Pickled Cucumber, Squash, and Red Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can be prepared in 45 minutes or less, but requires additional unattended time. Ingredients:
3 cups water |
1 1/2 cups cider vinegar |
6 tablespoons sugar |
1 1/2 teaspoons salt |
1/2 teaspoon whole black peppercorns |
1/2 teaspoon coriander seeds |
1/2 teaspoon mustard seeds |
1/4 teaspoon celery seeds |
1 whole clove |
3 small yellow squash |
1 large cucumber |
2 red bell peppers |
1/2 large sweet onion |
Directions:
1. Make pickling liquid: In a saucepan simmer pickling liquid ingredients 3 minutes and cool.
2. Halve squash lengthwise and cut crosswise into 1/2-inch-thick slices. Halve cucumber lengthwise and cut crosswise into 1/4-inch-thick slices. Cut bell peppers lengthwise into 1/4-inch-wide strips and cut onion into 1/4-inch-thick slices. In a large bowl combine vegetables and pickling liquid. Chill salad, covered, at least 1 day and up to 4. Before serving, drain salad.
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