Pickled Beet Cucumber Salad Recipe

 

Pickled Beet Cucumber Salad Recipe

Indulge yourself in the tangy and sweet flavor of our Pickled Beet Cucumber Salad recipe! This refreshing salad is made using pickled beets and cucumbers and mixed with fresh dill and a hint of garlic. The texture and flavor combination is simply exquisite, and this salad is perfect as a side dish or a light lunch. If you are looking for a healthy snack or tasty addition to your meal, look no further than our Pickled Beet Cucumber Salad.

Photo credit: At the Immigrant's Table.

Why You'll Love This

You'll love this recipe because it is totally a mix of flavors and textures. The pickled beets and cucumbers add a tangy and crunchy flavor to it, and the fresh garlic and dill add a fresh and fragrant flavor. The best thing is that it's really easy to make and can be prepared as per your liking. Whether you like pickled vegetables or want to experience a new recipe, this salad is a must.

Preparation Time; 20 minutes

Cooking Time: 10-15 minutes (to pickle the beets and cucumbers)

Total Time: 30-40 minutes

Servings: 4-6 people

Difficulty Level: Easy

Ingredients

·       2 medium beets, peeled and sliced

·       2 medium cucumbers, sliced

·       1 cup vinegar (white wine or apple cider)

·       1/2 cup of water

·       2 tablespoons sugar

·       1 teaspoon salt

·       1/4 teaspoon black pepper

·       2 cloves garlic, minced

·       1/4 cup fresh dill, chopped

Equipment

·       Large bowl

·       Measuring spoons and cups

·       Cutting board

·       Jar or pickling container

Instructions

Step 1: Prepare the Beets and Cucumbers

1. Slice the beets and cucumbers thinly.

2. Add the sliced beets and cucumbers to a large bowl.

Step 2: Prepare the Pickling Liquid

1. In a small saucepan, mix together the vinegar, water, sugar, salt, and black pepper.

2. Bring the mixture to medium heat and boil.

3. Reduce the heat to low and simmer for 5-7 minutes, or till the liquid has thickened slightly.

Step 3: Pickle the Beets and Cucumbers

1. Pour the pickling liquid over the beets and cucumbers in the bowl.

2. Let the mixture come to room temperature.

3. Chill, covered with plastic wrap, at least 30 minutes to allow flavors to combine.

Step 4: Combine the Garlic and Dill

1. Combine the minced garlic and chopped fresh dill.

2. Serve chilled, topped with additional dill if desired.

Estimated Macronutrient Content (serving size)

v  Calories: 100-150

v  Protein: 2-3g

v  Fat: 0-1g

v  Carbohydrates: 20-25g

It is prepared for 4-6 servings and is excellent as a side dish or light meal. You can modify the recipe according to your taste by regulating the number of garlic and dill.

Tips and Variations

·       Use other types of vinegar, such as balsamic or white wine vinegar, for a different flavor.

·       Throw in chopped red onion or bell pepper in the salad for extra taste and texture.

·       Top with a dollop of sour cream or yogurt for creamy contrast.

·       Use pickled carrots or turnips in place of beets for an alternate twist.

Frequently Asked Questions

1. Can I prepare this salad in advance?

Yes, the salad can be prepared ahead of time and stored in the refrigerator for 24 hours.

2. How do I store leftover salad?

Keep leftover salad in an airtight container in the refrigerator for 3 days.

3. Can I freeze the pickled beets and cucumbers?

You can freeze the pickled beets and cucumbers for 3 months. Thaw them in the refrigerator when you are ready to serve.

4. What kind of vinegar is best for pickling?

Any vinegar will work, but white wine vinegar or apple cider vinegar is a good option.

5. Can I add other ingredients to the salad?

Yes, you can add additional ingredients, such as chopped nuts or seeds, to the salad for texture and taste.

6. How do I serve the salad?

Serve the salad cold, garnished with additional dill if desired.