This refreshing cucumber salad is quick-pickled in a tangy vinegar brine, loaded with crunchy veggies and bold flavor. It’s perfect as a snack, BBQ side, or sandwich topper, and it lasts up to 2 months in the fridge (though it’s usually gone in days!).
✅ Low-carb
✅ Naturally gluten-free
✅ Diabetic-friendly (low sugar)
✅ Meal-prep approved
📌 Ingredients (Makes 2 Quarts)
- 4 medium cucumbers, thinly sliced
- 1 small red or white onion, thinly sliced
- 1 cup white vinegar
- ½ cup water
- 2 tbsp sugar (or substitute with stevia/erythritol for sugar-free option)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp red pepper flakes (optional, for a kick)
- Fresh dill, chopped (optional, for garnish)
🍽 Instructions
🥣 Step 1: Combine Veggies
1️⃣ In a large glass or mixing bowl, combine the sliced cucumbers and onions. Set aside.
🔥 Step 2: Make the Brine
1️⃣ In a small saucepan over medium heat, combine:
- Vinegar
- Water
- Sugar (or sugar substitute)
- Salt
- Black pepper
- Garlic powder
- Red pepper flakes (if using)
2️⃣ Stir and bring to a gentle simmer until sugar fully dissolves (about 3–4 minutes).
🫙 Step 3: Pour & Cool
1️⃣ Carefully pour the hot vinegar mixture over the cucumber-onion mix.
2️⃣ Stir gently to coat everything evenly.
3️⃣ Let sit at room temperature for 30–60 minutes to infuse.
❄️ Step 4: Refrigerate & Serve
1️⃣ Transfer the mix to mason jars or airtight containers.
2️⃣ Refrigerate for at least 4 hours, ideally overnight.
3️⃣ Garnish with fresh dill just before serving!
✅ Keeps well for up to 2 months in the fridge.
🕰️ Nutrition (Per ½ cup serving – approx.)
- Calories: ~25
- Carbs: ~3–4g
- Sugar: ~2g (or nearly zero if using sugar-free)
- Fat: 0g
- Fiber: ~1g
- Net Carbs: ~2g
👩🍳 Tips & Variations
✔ Make it sugar-free: Use erythritol, monk fruit, or stevia instead of sugar
✔ Add crunch: Throw in sliced carrots, radishes, or celery
✔ Boost flavor: Add a dash of mustard seeds or a few slices of jalapeño
✔ Make it pretty: Use a mandoline slicer for uniform, paper-thin cuts