Prepare Pickled Cucumber

  • Salt 1 Tbsp
  • Sugar 0.5 cup
  • Black peppercorns 1 Tbsp
  • Red pepper, crushed 0.25 tsp
  • Garlic Cloves 2 each
  • Bay leaf 1 each
  • Cucumber slices 8 oz
  • Vinegar, distilled white 24 oz
  • Water 8 oz

Finish the Salad

  1. Prepare Pickled Cucumber

    • Combine the vinegar, water, salt, sugar, peppercorns, red pepper, garlic and bay leaves, bring to a simmer on medium heat. Once at a simmer, add the sliced cucumber and pull off the heat and let cool to room temperature.
    • Yield: 4.5 cups
  2. Finish the Salad

    • Toss together the Hellmann's® Classics Balsamic Dressing, quinoa, beets and mint, top with remaining ingredients.

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