We went to a lovely Fourth of July party at a friend's house. There was an overwhelming assortment of tasty food there. We brought some quick pickles and a dried cranberry-bulgur salad.
The salad was a new one to me, but since it's got that sweet-salty thing going on, I was pretty sure it would be delicious. And it was! (I originally intended to make it with fresh cherries, but they proved to be irresistibly delicious, so I ended up making it as written, with dried cranberries.) Cooking the bulgur used up the very last of my supply of chicken stock from the freezer.
The pickles, from Moosewood Restaurant Low-Fat Favorites, are one of my favorite summer sides. They're fast, easy, and very refreshing. Plus they combine two of my favorite flavors - vinegar and sugar!
(adapted from Moosewood Restaurant Low-Fat Favorites)
Slice the cucumbers into rounds. Combine remaining ingredients (except for pepper) in a serving bowl. Toss with the sliced cucumbers and add pepper to taste. Serve immediately or refrigerate until ready to use.
- 2 medium cucumbers (completely peeled if waxed; otherwise, peel in strips for a decorative variegated appearance)
- 1/4 C cider vinegar
- 2 Tbsp sugar
- 1/2 tsp salt
- 1/2 tsp ground dried mustard
- black pepper to taste