If you like pickles, you will like my super simple, sweet and sour summer side salad! It's quick, easy, delicious and refreshing. I'm not sure about you, but in the summertime I like to get in and out of the kitchen fast! This salad can be assembled quickly in the morning and be ready to eat by dinner.

This is similar to the popular cucumber and onion salad but the addition of carrots and cilantro give it extra crunch and a unique flavor. It goes well with anything off the grill; from chicken and fish to hamburgers and hotdogs!

Pickled Veggie Summer Salad

• 2-3 carrots, cut into matchstick pieces
• 1 large English cucumber, cut into matchstick pieces
• 1 large Vidalia onion, cut in half and sliced thin
• 1/2 cup cilantro, chopped
• 3/4 cup rice vinegar
• 1/4 cup white vinegar
• 2 T sugar
• Salt and pepper to taste

Instructions

1. As you prepare the vegetables, bring a small pot of water to a boil.
2. Add carrots and blanch for about 1 minute to soften a bit.
3. Drain and rinse with cold water.
4. Combine vinegars and sugar in a small pan and simmer until sugar is dissolved.
5. Put all the veggies in a medium bowl and pour the hot mixture over them.
6. Stir in the cilantro.
7. Cover and refrigerate for at least a few hours or overnight for best flavor.
8. When ready to serve, add salt and pepper to taste.

Sylm Cook says: Serve in separate little salad bowls or use a slotted spoon to drain before putting on your plate. You can use regular cucumbers as well. Just be sure and remove the middle seeds first. This recipe serves 4-6.