Summer Salad Series-Shredded and Pickled Veggie Salad

This simple and delicious salad is full of fresh, raw vegetables lightly brined with apples cider vinegar.   Pickling the onions takes some of the “bite” out of them and picking softens the cucumbers a bit.  The carrots and sugar snap peas retain their crunch since they do not sit in the pickling liquid for an extended period of time.

My Mother used to make a quick refrigerator pickle of onions and cucumbers with white vinegar and sugar.  She would keep a jar in the refrigerator door for snacking all Summer long.  This is a great use for all those cucumbers you’re going to grow in your garden this year…fingers crossed.

1 cup apple cider vinegar

1/2 cup raw or light brown sugar

1/2 cup water

1/2 teaspoon Kosher salt

1 sweet onion, like a Vidalia, sliced thinly

2 cucumbers, sliced thinly

3 carrots, sliced thinly (use a vegetable peeler to make thin ribbons)

1 pound sugar snap peas, slice thinly

In a small sauce pan mix apple cider vinegar, sugar, water and salt. Stir to dissolve and bring to a boil.  Let simmer for 2 minutes.

Put all the onions and cucumbers in a heat proof bowl and pour hot vinegar mixture over.  Let cool to room temperature then refrigerate.

When ready to serve, toss pickled cucumbers and onions with carrots and sugar snap peas.  Dress with some of the vinegar mixture and serve.