If you love sweet pickles or chow chow, but you want a no sugar and no cooking/no canning recipe, this one is for you! It helps that it is full of desirable ingredients health-wise–raw fermented vegetables/cider vinegar, honey. Also, I was looking for another way to use the garden overflow of cucumbers and red peppers. If you have sweet corn that would be a bonus but this recipe is simply homemade sour dill pickles (recipe posted here but you could buy a jar of Bubbies, a good brand) and red pepper. Lots of options for various vegetables that could be added, so have fun with it but don’t exceed a mixture of 1 cup total finely chopped vegetables per serving. The key is the apple cider vinegar and honey dressing. If you want it spicy, some mustard seed and hot pepper could be added. Be sure to chop everything up very fine so that it looks like relish. No need to marinate. I served it in small bowls and garnished with feta cheese as a side salad.
Serves two
2 two medium-sized sour pickles
1 sweet red pepper
2 Tbsp organic apple cider vinegar
2 Tbsp honey
salt to taste
feta cheese, optional garnish
Chop the pickles, pepper and any other vegetable (suggestions: sweet corn, celery, small amount of red onion) very fine and divide into two small bowls. In a small jar or glass, combine the apple cider vinegar and honey. Stir very well until honey dissolves and spoon half over each salad. Mix each salad very well and salt to taste if desired. Garnish with feta cheese. Serve immediately.
