Description
A crisp, tangy Fresh Pickled Cucumber Salad that gets better as it sits. Perfect as a snack or side, and lasts up to two months in the fridge.
Ingredients
Scale
- 4 medium cucumbers, thinly sliced
- 1 small onion, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Fresh dill, chopped (optional)
Instructions
- In a large bowl, combine the sliced cucumbers and onions.
- In a separate saucepan, combine vinegar, water, sugar, salt, pepper, garlic powder, and red pepper flakes.
- Bring to a simmer, stirring occasionally, until sugar dissolves.
- Pour the vinegar mixture over the cucumbers and onions, and stir to combine.
- Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight for best flavor.
- Garnish with fresh dill before serving. Enjoy as a snack or side dish!
Notes
- Improves in flavor after sitting overnight.
- Can be stored in the fridge for up to 2 months.
- Optional red pepper flakes and dill add extra flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 2g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg