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Recipes » Salads » Cucumber, Dulse and Dill Pickled Salad
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Cucumber, Dulse and Dill Pickled Salad Recipe

1 cup firmly packed dulse sea vegetable

3 medium red onions, cut into half moon slivers

12 cucumbers, peeled and sliced into thin rounds

6 Tbsp brown rice vinegar

4 Tbsp umeboshi plum vinegar

4 Tbsp brown rice syrup

10 scallions, diced small

1 small bunch of dill, minced

1 Soak dulse in 1 cup of water for 20 to 30 minutes.

2 Bring approximately 2 quarts of water to boil. Quickly blanch the red onions, just until cooked through. Cool by immersing in cold water, and then drain.

3 Remove the dulse from soaking water and chop. You do not need the rich soaking water from the dulse, but it can feed your houseplants.

4 Mix vinegars and syrup with cucumbers, onions, and dulse.

5 Fold scallions and dill into the cucumber mixture.

6 Keep in a cool place until ready to serve.

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