No Waste - How to use Leftover Vegetables

Cucumber Salad and Pickled vegetables are an easy way to use up any leftover vegetables. We hate wasting food and being able to pickle veggies is a great way to use them in a different way.
Cucumber Salad:
1 cucumber
1/2 red onion
1/2 cup sour cream
1 TBL white vinegar
1 TBL Dill Weed
1 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder or granulated garlic

Pickling Brine:
2 cups white vinegar
2 cups water
1/3 cup sugar
1 TBL Salt
Heat this mixture until salt and sugar have dissolved and cool. Pour over vegetables. Refrigerate for 48 hours for flavors to develop. Enjoy!!