Pickled Cucumber and Onion Salad
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
This is a light and refreshing southern style pickled cucumber and onion salad with dill, chiles and mango.
Serves: 4 sides
1 English cucumber, sliced into thin rounds
1 cup onion, finely sliced
1 mango, peeled, cored and sliced into bite size pieces
2 tbsp dill, chopped
1 chile or jalapeno pepper, finely chopped
1 garlic clove, finely chopped
½ cup white vinegar
½ cup water
2 tsp sugar
1 tsp kosher salt
3 heaping cups arugula or baby spinach, to serve with
Put cucumber and onion slices in a large bowl.
Combine vinegar, water, sugar, salt and garlic, and stir well until sugar and salt are melted. Pour over cucumber and onion slices and marinate for an hour. Drain liquid.
Making the salad: Put arugula or baby spinach on a plate. Add cucumber and onion slices, mango and top with chopped dill and chiles. Season with plenty of black pepper and serve immediately.