Pickled Cucumber Salsa
Berret’s Seafood Restaurant and Taphouse Grill

tracy2015 Season, Recipes

Ingredients:

  • 2  Local Cucumbers, peeled, deseeded and fine diced
  • 1  Cup Vinegar
  • 2  Tablespoons Kosher Salt
  • 2  Tablespoons Sugar
  • 2  Local Sweet Peppers, finely diced
  • 1  Red Onions, finely diced
  • 1  Cup Fresh Mint½  Cup Virgin Olive Oil
  • 1  Tablespoon Cumin
  • Salt & Pepper to Taste

Directions:

Place the diced cucumber, vinegar, kosher salt and sugar in a mixing bowl and refrigerate for 24 to 72 hours.  After the cucumbers have been pickled add the rest of the remaining ingredients, mix thoroughly and refrigerate until time if service.


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