Cucumber Salad with Quick Pickled Onion
2 tbsp(s), (30 ml)
1 tbsp(s), (15 ml)
1 tsp(s), (5 ml)
½ tsp(s), (2 ml)
¼ pinch, (1 ml)
Uncooked red onion(s)
½ small, thinly sliced
2 medium, cut lengthwise, thinly sliced on diagonal
Orange bell pepper
1 small, or yellow, thinly sliced
2 tbsp(s), (30 ml) chopped
- In a large bowl, whisk together vinegar, mustard, sugar, salt and pepper; stir in onion. Let stand until onion turns bright red and softens slightly, 15 minutes (or refrigerate overnight).
- Add cucumber, bell pepper and dill to pickled onion; toss to coat.
- Serving size:175 ml (3/4 cup)