Marinated Vegetable Salad
Serves: 2 quarts
 
Ingredients
  • 2 cups white wine vinegar
  • 1 cup rice vinegar
  • ¼ cup sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons mustard seeds
  • 3 large cucumbers, scored and sliced about ¼ inch thick
  • 1½ large Vidalia or other sweet onions, thinly sliced
  • 6 dried red chiles
  • 1 pint cherry or grape tomatoes, halved
  • 2 medium tomatoes, quartered
  • 1 teaspoon ground black pepper
Instructions
  1. In a large bowl, whisk together vinegars, sugar, salt, and mustard seeds until sugar and salt are dissolved.
  2. Stir in cucumber, onion, and chiles until well combined. Cover and refrigerate overnight.
  3. Just before serving, stir in tomatoes and pepper. Serve with a slotted spoon.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/7075-2/