Quick Pickled Cucumbers & Radishes with Dill

Quick and easy, this brightly flavoured pickled salad makes the most of nature's bounty. Inspired by the mountains of fresh and flavourful seasonal produce at Wychwood Barns Farmer's Market, my friend Jaime created this puckeringly delicious pickled salad this past weekend, using a vibrant selection of artisanal cucumbers and radishes he found at one of the market stalls. Wychwood Farmer's Market, which runs year-round every Saturday from 8am to 12 noon, supports local Ontario farmers committed to growing sustainable organic produce, as well as supporting local vendors selling cheese, fresh pasta, baked goods, honeys and plethora of preserves. Although Jaime's salad celebrated a unique selection of small round lemon and crisp Persian cucumbers, in addition to a basket of mixed white, pink and red radishes, any locally sourced produce would be just as fine. Tossed with a little sugar, salt, seasoned vinegar and handful of chopped dill, the sliced vegetables are marinated briefly before being served as a simple summer salad or unique al fresco appetizer.




Quick Pickled Cucumbers & Radishes with Dill
Serves 6 

4 Persian or Lebanese cucumbers, very thinly sliced
4 lemon cucumbers, quartered
4 red or white radishes, quartered
1/4 cup seasoned rice vinegar
1 tbsp sugar
1/4 tsp salt
2 tbsp chopped dill


Stir all of the ingredients together in a medium serving bowl, then cover and chill for at least one hour, to allow the mixture to marinate slightly. Before serving, discard any liquid that has accumulated, then arrange the vegetables in an attractive bowl and garnish with a little extra dill. Spear a few of the cucumbers with decorative picks to allow guests to easily enjoy this salad-style appetizer.