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Pickled Cucumber Salad

October 20, 2014

OCTOBER 12th, 2014 — Trying to keep upping my salad repertoire, now that I’m no longer a student and will probably feel like more of an adult by actively cooking more healthfully.


Slice half an English cucumber into thin coins.
-1/4 cup rice vinegar
-1/4 cup water
-1 tbsp sugar
-dash of salt
Bring mixture to a boil. Then remove from heat.
Pour over cucumber coins. Refrigerate. (Allow time for light pickling.)
Roughly chop remaining cucumber. Salt to dehydrate, and to flavor.
Add rice vinegar. Add olive oil. Add chopped cucumber. Toss.
Add mango chutney. Add pickle slices. Add feta with jalapeno.
Add ground black pepper. Add lemon juice. Toss.
Finish with sesame seeds.

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