Yuku free message boards

For Zeep. This is one of my favorites. It is simple and very good for you.

1 part rice wine vinegar
1 part apple cider vinegar
2 parts water
thinly sliced:
cucumbers
red bell pepper
red onion
chopped tomato
garlic
red peper flake (add to taste, go easy the first day and check it again the next)
r's house seasoning salt (because like TC I premix my stuff in advance - this is a similiar combination to like a lawry's seasoning salt but mine has more garlic and onion and less actual salt.

The secret is the tomatoes. After sitting overnite you get a texture that makes you think there is oil in there. You may want to make sure you have pickling salt available. My last batch needed salt added to it the next day.

Other veggies that have worked great in the past have included squash and zuccini (raw of course)
Carrots are only meh

TC wrote:

---

I love marinated salads. But I find they don't last till the next day. Like 5 hours before is the max. AND I HATE BELL PEPPER.

It doesn't really matter what vegetables you use or exclude. It doesn't quite seem the same without the cucumber and onion but I have made it without the cucumber before. Personally I think it needs a little heat but even that is not a requirement. Once you get the acidity and salt levels right it is pretty much a blank canvas. The reason why most marinated salads don't hold up is because they are made to enjoy right then and it has much higher acidity. This one is actually better the next day because it takes longer for the vegetables to cook (by acid). The overall batch will last for a few weeks.

Pfft. You don't know.