May has been a busy month so far! With the husband gone for the better part of the week, weekend trips, house guests and some volunteering work at the 5.5 yo’s school thrown in, I have been pretty much on my toes! Amid all the busy-ness, we have been keeping a close eye on our sunny patch of potted and re-potted plants. A daily dose of sunshine, a healthy sprinkle of water and some nutritious plant food has brought about a lot of action – the dill seeds, marigold seeds, zinnia seeds have sprouted nicely while the oregano and parsley are taking a little longer. The re-potted plants are thriving I have used fresh dill leaves to make this salad!
This quick pickled Cucumber-Onion-Dill salad was a breeze to make and tasted wonderful with Chicken Curry & Paratha. And I just about managed to make it in time to send it to Kolkata Food Bloggers event – Summer Splash: Salads.
Ingredients:
- Cucumber – 1 large, cubed (or sliced)
- Red Onion – 3 tbsp, cubed (or 1/2 of a medium onion, sliced)
- Rice Vinegar – 2 tbsp (or white vinegar)
- Salt to taste
- Sugar – 1/2 tsp
- Freshly cracked pepper – 1/2 tsp
- Allspice berries – 4 or 5
- Dill – 1 tbsp, roughly chopped, preferably fresh
In a bowl, whisk together vinegar, salt, sugar, cracked pepper, allspice berries and dill together till the sugar gets dissolved completely. Add the cucumber and onions and toss to coat. Keep it aside for about 45 minutes and let the flavors marry. Serve as an accompaniment.
I am sending this to KFB’s Summer Splash Event
