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Prepare Pickled Cucumber

  • Salt 18 g
  • Sugar 100 g
  • Black peppercorns 8 g
  • Crushed red pepper 0.5 g
  • Garlic clove 2 each
  • Bay leaf 1 each
  • Water 230 ml
  • Distilled white vinegar 675 ml
  • Cucumber, sliced 230 g

Finish the Salad

  1. Prepare Pickled Cucumber

    • Combine the salt, sugar, peppercorns, red pepper, garlic, bay leaves,water and the vinegar, bring to a simmer on medium heat. Once at a simmer, add the sliced cucumber and pull of the heat and let cool to room temperature.

  2. Finish the Salad

    • Toss together the Hellmann's® Classics Balsamic Dressing, quinoa, beets and mint, top with remaining ingredients.

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