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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is my mom's recipe. She makes it every summer. It is easily adaptable. Make as much as you have the vegetables for. There are no measurements, because this recipe allows you to emphasize your favorite veggie. Read more . I go for an equal mix of all the veggies, and just enough micracle whip to coat. Ingredients:
tomatoes, diced (lots) |
cucumbers, peeled and diced (burpless are best) |
green peppers, diced (can use red peppers) |
sweet onions, diced |
dill weed, dried or fresh |
miracle whip |
Directions:
1. Mix together vegetables and add miracle whip until all pieces are lightly coated.
2. Add 1/4 to 1/2 cup dill pickle juice (liquid from jar of dill pickles), depending on the volume of vegetables.
3. Sprinkle will dill weed.
4. Taste before salting, then add kosher or sea salt to taste.
5. Let sit, refrigerated, to develop flavor and for broth to develop.
6. Serve with cheddar cheese slices
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