Description
This Fresh Pickled Cucumber Salad is crisp, tangy, and refreshing! A perfect balance of sweet and savory, this easy refrigerator pickle recipe is great as a healthy snack, a side dish, or even a topping for sandwiches. The flavors intensify over time, making it even better after a few days! If you’re looking for quick high-protein meals, recipes for dinner, or simple high-protein meals, this is a must-try. Ideal for meal prep, this stays fresh for up to two months in the fridge
Ingredients
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4 medium cucumbers, thinly sliced
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1 small onion, thinly sliced
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1 cup white vinegar
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1/2 cup water
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2 tablespoons sugar
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder
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1/4 teaspoon red pepper flakes (optional)
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Fresh dill, chopped (optional)
Instructions
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In a large bowl, combine the sliced cucumbers and onions.
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In a saucepan, combine vinegar, water, sugar, salt, pepper, garlic powder, and red pepper flakes. Bring to a simmer, stirring occasionally, until the sugar dissolves.
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Pour the warm vinegar mixture over the cucumbers and onions, and stir to coat.
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Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours (overnight for best flavor).
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Garnish with fresh dill before serving. Enjoy as a snack or a side dish!
Notes
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This salad can be stored in the fridge for up to two months.
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For a more intense flavor, allow the cucumbers to pickle for at least 24 hours before serving.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 25
- Sugar: 4g
- Sodium: 230mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg