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Pickled beets are
especially good on a hamburger! I sometimes mix it with equal
parts mayonnaise and homemade sour cream (that I've made in my
Salton Yogurt Maker) and a little homemade ketchup for a
Thousand Island-style Dressing.
Ingredients:
2 teaspoons sea salt
2 cups Sucanat® (see recipe notes)
1 1/2 teaspoons freshly ground black pepper or cracked pepper
1/2 teaspoon celery seed
1 1/2 organic cider vinegar (see recipe notes)
1 medium yellow onion, peeled and diced
1 green pepper, cleaned and diced
1 red pepper, cleaned and diced
1 yellow pepper, cleaned and diced
2 stalks celery, finely diced
4 or 5 11-to-16-ounce cans No Salt Added vegetables (see recipe notes)
Instructions:
1. In a microwave-safe container (I use a Pyrex 2-quart glass
measuring cup.), add the salt, Sucanet, pepper, celery seed, and
vinegar. Stir to mix. Microwave on high for 30-second intervals
until Sucanet is dissolved. Stir well between each interval. Set
aside to cool.
2. In a large bowl, mix together the chopped onion and peppers,
celery, and drained and rinsed canned vegetables. Transfer to a
64-ounce glass jar or other similar-sized covered glass storage
container.
3. Pour the vinegar mixture over the vegetables. If necessary, use
the back of a large spoon to push vegetables down into the
container so that they're completely covered by the vinegar
mixture.
4. Refrigerate until needed. Can be stored in the refrigerator for
several weeks.
The veggie salad served over a grilled hamburger and topped
with some seasoned feta cheese. (Bleu cheese works well, too!)
Recipe Notes:
This salad is sweetened with Sucanat®, which is also sold as
evaporated sugar cane juice. Sucanat® resembles raw sugar in
appearance, but has a taste more akin to light brown sugar. You
can substitute granulated cane sugar; however, because Sucanat® is
not as sweet, you may want to use a little less cane sugar if you
do.
You can also substitute
Whey Low for
the Sucanat®; at 1 equivalent carb per teaspoon, you'll end up
with a low carb pickled salad if you do. (I've tested this using
both Whey Low
granular and Whey
Low gold and they're both delicious!)
It's been my experience that organic cider vinegar is milder than
what's usually sold in the supermarket. (Also, I have mold
allergies. I don't experience those symptoms when I use organic
vinegar, which makes me wonder if what I used to blame on molds in
vinegar might instead be pesticide residue in the commercial
varieties.)
This salad is more sweet than tart. If you prefer a milder
flavor, dress the salad with some extra virgin olive oil or mix in
some water into the portions you're serving. (You don't want to
cut the acidity of what's stored in the refrigerator, so only do
this before serving. The acidity is what allows you to store the
salad in a covered container in the refrigerator for a couple of
weeks.)
Canned vegetables that work well in this salad include whole
kernal corn, green beans, peas, and carrots. You can create a
delicious Three Bean Salad if you use 2 cans green beans, 1 can
kidney beans, 1 can garbanzo beans (chick peas), and 1 can
carrots. Canned beets are another great choice; just note that the
beets will change the color of the salad. (You can add whole
hard-boiled eggs to a beet salad for delicious pickled eggs;
however, only keep the salad up to a week in the refrigerator if
you do.)
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