Rosemary Lemon Cucumber & Carrot Salad

I had a bunch of pickling cucumbers, some lemons and some fresh rosemary and I was undecided if I wanted to make pickles or salad so I made salad but pickled style. The salad came out very light and refreshing. Cumbers are really a blank canvas you can infuse any flavor to them. Rosemary can be a harsh flavor and isn’t typically used with cucumber but if you are very careful and don’t over use it then it is fine and goes very well with lemon. After you make it the the flavors need at least a day to combine but for the best flavor you need to let it sit about one week.

Ingredients to make around 14 servings

3 1/2 lb pickling cucumbers – remove ends, slice in chip shapes

1 carrot peeled, and sliced very thin

1 sweet onion sliced thin

1 1/2 cup water

1 1/2 cup rice wine vinegar

1 1/2 cup white vinegar

1 cup sugar

2 Tablespoons kosher salt

1 cup fresh squeezed lemon juice and a small amount of the zest.

8 garlic cloves smashed

1 oz fresh rosemary – finely chopped

Directions

In a large bowl add your cucumber, carrot, onion and rosemary. Get a medium sized sauce pan on the stove and add all the remaining ingredients. Bring to boil and then reduce to slow boil for about twenty minutes. With a slotted spoon remove the garlic and discard. Pour the hot liquid over the big bowl with cucumbers. Chill and serve.

Rosemary Lemon Cucumber & Carrot Salad

Very light and tasty.

These are refreshing and light and that’s The Forking Truth