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Prepare Pickled Cucumber

  • Salt, kosher 18.0 g
  • Sugar 100.0 g
  • Black peppercorns 8.0 g
  • Crushed red pepper 0.5 g
  • Garlic cloves 2.0 each
  • Bay leaf 1.0 each
  • Water 240.0 ml
  • Distilled white vinegar 675.0 ml
  • Cucumber, sliced 230.0 g

Finish the Salad

  1. Prepare Pickled Cucumber

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