Pickled Cucumber Salad (smack dab in the middle of winter)
People, SoupAddict has issues. She is so sweeted-out, she cannot even look at chocolate right now. The vegetable cravings started Dec. 26th and have been pretty much non-stop. This is occurring, conveniently, in conjunction with SoupAddict’s New Year’s Resolution to eat healthier in 2010, but seriously, the thought of baking cookies just about makes SoupAddict’s tummy go flippity-flop.
So please bear with SoupAddict while she works on these issues, and meanwhile loads you down with lots of stuff with vegetables. (It won’t be all vegetables—there’s meat. And bacon. Which, yes, is meat. Only better—but definitely more than usual.)
Score! Good intentions: 1. SoupAddict undoing her New Year’s resolution: 0.
Delicious and summery. SoupAddict can close her eyes and practically feel the cool breeze … no, no, wait – that’s not a summer breeze. SoupAddict needs to finish winterizing her drafty house. [sigh]
Pickled Cucumber Salad
|1||large||cucumber, sliced (SoupAddict used 4 baby cukes)|
|1||small||red onion, thinly sliced|
|1||small||red bell pepper, thinly sliced|
|1||tablespoon||dried dill weed|
|1/2||cup||white sugar (or the appropriate amount of sugar substitute (for Splenda it’s half the amount of white sugar, or, 1/4 cup)|
|1/2||cup||white vinegar (use an equal amount of vinegar as sweetner, so, if using Splenda, use 1/4 cup).|
|1||teaspoon||sea salt (optional)|
In a large serving bowl, combine cucumbers, onions, peppers and dill. In a medium size bowl combine sweetner, vinegar, water, celery seed and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).