Farewell To Summer Salad

This isn’t farewell to Summer Salad, it’s Farewell To Summer salad. I should have just called it Pickled Onion And Cucumber Salad, but I didn’t, and I’m too lazy to go back and change it.

ANYWAY, here’s the salad:

It’s just sliced cucumbers and Mediterranean Herb feta cheese, topped with pickled red onion.

I LOVE pickled red onion, and it’s so easy to make!

You cut a red onion in half and skin it, then slice it into thin slices. Or thick slices, if you like your slices thick. You do you. Put the slices into a bowl and toss them with a little salt and a little sugar (how you like it). If you want to, add hot peppers or red pepper flakes or some herbs or spices, maybe some lime juice. Please yourself. Stuff all that into a glass jar and cover it with vinegar. I use plain vinegar, but you can use wine vinegar or apple cider vinegar or whatever.

It only takes maybe 20 minutes for the onion to pick up the pickling, but I usually leave it overnight or for a few hours.

Mmmmmmmmm!

A WRITING PROMPT FROM ME TO YOU: Write about something in a glass jar.

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Farewell To Summer Salad

  1. Ally Bean

    October 27, 2020 at 9:41am

    I’ve tried pickling cucs, but never onions. Your recipe sounds great– and ezpz. Will try it soon, even if I don’t put them on a salad in summer.

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      October 27, 2020 at 1:19pm

      Yeah, do try ’em. The first time I had ’em was warm on a side of some Cuban dish in Louisville.

      Permalink  ⋅ Reply
  2. acflory

    October 27, 2020 at 9:51pm

    Oooh! We like all of those ingredients. Will definitely give the pickled onion a shot. Yum. 🙂

    Permalink  ⋅ Reply
  3. Susan Fischbach Isaacs

    November 23, 2020 at 10:03am

    This post inspired me to finally make pickled onions. I’d only had them at restaurants before. Easy and delish!

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      November 23, 2020 at 12:09pm

      I know, right? It’s crazy, how easy it is and how delicious. It works with cabbage, too.

      Permalink  ⋅ Reply

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