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Cucumber Salad With Pickled Beets |
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Serves: 6 Print this RecipeHave Ready: 2 cucumbers 1 cup white vinegar 1/2 cup sugar 1 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons dill weed dried Lettuce, washed and dried on paper towels 1 16-ounce can pickled beets sliced You'll Need: Vegetable peeler Paring knife Medium bowl Measuring cups Measuring spoons Small bowl Mixing spoon Paper towels Can canopener 6 dinner plates Peel cucumbers and slice into thin rounds. Be very careful. Put into medium bowl. Mix vinegar, sugar, salt, pepper and dill weed in small bowl. Pour mixture over sliced cucumbers. Put in the refrigerator for at least 3 hours. To serve, place a washed and dried lettuce leaf on each dinner plate. Top each lettuce leaf with some of the marinated cucumbers. Arrange several slices of pickled beets around the cucumbers. Set plates at the table. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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