5 Ingredients or Fewer

Fresh Summer Pickle

April 22, 2013
0 Ratings
  • Makes 1 cup
Author Notes

Growing up in Iran, our family's summer meals were served with "salad Shirazi," a salad of diced tomatoes, cucumbers, and onions to which a generous splash of fresh lemon juice and olive oil was added. My father could be very inventive with meals at times, not every one being a complete success! On some days when no tomatoes were at hand, he would make this salad he dubbed "summer pickle." It is a versatile companion for most summer meals. It could be enjoyed as a salad, piled on sandwiches as relish, or rolled into wraps with meats and cheeses. —cookingProf

What You'll Need
  • 1 cup peeled and coarsely grated Persian or English cucumber
  • 2-3 tablespoons coarsely grated red onion
  • 1/4 cup apple cider vinegar
  • 1 teaspoon dried mint leaves (or the leaves from 1 mint tea bag)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  1. Mix all ingredients in a bowl and chill for 15-20 minutes. Drain the extra liquid and serve. Note: This salad is best served fresh. The onion will develop a bitter taste and the salad lose its bright color if left over.

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Recipe by: cookingProf

I was gifted with the love for cooking as a very young girl growing up in Tehran. I would follow my grandmother to the fresh produce market every day in summer days and help carry her basket home. I would then stand around at her foot in the kitchen and she would reward me with delicious morsels of the food she was cooking. My two prominent occupations/preoccupations are cooking and teaching computer science/writing computer programs. I find both equally rewarding.

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