Pickled Cucumber and Onion Appetizer Recipe
Daily Value: 3%
Low-Fat-Abs, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||17µg||4%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Summer entertaining can be tricky; hot weather can ruin even the most carefully prepared dishes. So to beat the heat you need light dishes with a zing of flavor to keep the doldrums away. This recipe is easy to make but adds a light kick to any party. Serve it on platters at an outdoor bash or at small dinner party. It'll keep guests feeling light and cool without lacking in flavor.
See all appetizer recipes.
- 1 cup water
- 1 cup vinegar
- 1/4 cup sugar
- Dash of kosher salt
- 1 tablespoon ground cumin
- 2 cucumbers
- 1 onion, sliced thinly
- 1 red bell pepper, diced
- 1/4 cup crumbled feta
Combine the first 5 ingredients in a pot and bring to a boil. Chop 1 cucumber in half in the middle, peel it, and slice it into thin strips. Turn off the heat on the pot and add in the sliced cucumber and onion. Let the mixture sit until cool and then refrigerate for 1-2 days, depending on the desired level of pickling.
Cut the remaining cucumbers in half lengthwise and core out the centers. Slice into small pieces, about 2-inches wide, so that each piece resembles a U shape. Add on top of each cucumber some of the pickled onions, pickled cucumber, diced red bell pepper, and feta. Serve cold.
Recipe DetailsServings: 8
Total time: 2 days, 45 minutes
Special Designations: Nut-free, Vegetarian, Kid-friendly, Healthy
Notes and Substitutions:
Note: The pickled onions and cucumbers can be made up to a week ahead and stored. The final dish can be made and stored in the refrigerator a day ahead, if needed.