Marinated Vegetable Salad
- 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
- In a large bowl, whisk together vinegars, sugar, salt, and mustard seeds until sugar and salt are dissolved.
- Stir in cucumber, onion, and chiles until well combined. Cover and refrigerate overnight.
- 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/
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