Sweet Brine for Summer Salad
1 cup water
1/4 cup vinegar
2 Tbsp. sugar
1 Tbsp. salt
Cut up any combination of vegetables you would like to turn into quick refrigerator pickles. Put them in a glass, plastic or crockery container and cover with sweet brine. Try to let them soak et least a few hours in the brine before serving-preferably 24 hours or overnight.
Traditional combinations:
Cucumber and onion slices with tomato wedges.
...add corn, cut from the cob to the above.
...add thinly sliced okra.
...add fresh herbs as desired.
Generally you can reuse the brine at least one more time.
You can also add the marinated vegetables to cantaloupe chunks.
Top a green salad with the vegetables and perhaps add some oil.
Imagination runs amok.
More ideas for "too hot to cook" weather:
Hard-boiled eggs
Cold cuts
Cold, cooked fish and shellfish, even tinned tuna
Poached chicken
Serve any of the above with a simple herb mayonnaise or aïoli
1 cup water
1/4 cup vinegar
2 Tbsp. sugar
1 Tbsp. salt
Cut up any combination of vegetables you would like to turn into quick refrigerator pickles. Put them in a glass, plastic or crockery container and cover with sweet brine. Try to let them soak et least a few hours in the brine before serving-preferably 24 hours or overnight.
Traditional combinations:
Cucumber and onion slices with tomato wedges.
...add corn, cut from the cob to the above.
...add thinly sliced okra.
...add fresh herbs as desired.
Generally you can reuse the brine at least one more time.
You can also add the marinated vegetables to cantaloupe chunks.
Top a green salad with the vegetables and perhaps add some oil.
Imagination runs amok.
More ideas for "too hot to cook" weather:
Hard-boiled eggs
Cold cuts
Cold, cooked fish and shellfish, even tinned tuna
Poached chicken
Serve any of the above with a simple herb mayonnaise or aïoli
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