The Gourmet Mama

It`s spring and high time to start looking at some lighter dishes! One of my favorites is this yummy cucumber salad that is lightly brined. Not actually pickled, but flavored. My mother used to make a salad very similar to this, but I`ve adapted it for use these days.

Brined Cucumber Salad

Serves 6

1 large cucumber, sliced thinly
1 red bell pepper, sliced
1 small onion, sliced

Brine
1/4 c. white vinegar
2 tblsp sugar
1 tblsp salt
1/2 c. water

Dissolve salt and sugar in the water and vinegar. Add the vegetables and refrigerate for 2-6 hours. The longer you leave the salad in the brine, the stronger the taste will be. I recommend taste testing it every hour or so.

Drain the salad and serve. You can also keep the drained salad for up to two days.

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