cucumbers, peeled in "stripes" (alternately peel strips and leave strips for a "stripe" effect)
red onion, sliced in long, thin strips
yellow or orange bell pepper, cut into bite-size pieces
anaheim peppers or 1 large green bell pepper, cut into bite-size pieces
white granulated sugar
grated horseradish (not prepared horseradish)
fresh ground black pepper, to taste
dried red pepper flakes, to taste
Combine vegetables in a large shallow bowl and toss to distribute.
Mix up a dressing of the vinegar, water and sugar and put in saucepan. Add spices. Bring to a boil and stir until sugar dissolves, up to five minutes.
Cool dressing. Pour over vegetables, toss to mix and refrigerate. Make ahead several hours to allow flavors to penetrate vegetables.
Using a slotted spoon, drain the salad before serving.
You will always use a 1:1:1 ratio – 1 cup water, 1 sugar and 1 cup white vinegar, adjusting the spices as you increase the amount of dressing made.
If you like your cucumbers on the crunchier side, just wait and add the cucumbers right before serving!
Last Updated: Thu, Sep 15, 2011