Instructions
1. Combine the Vegetables
In a large bowl, combine the thinly sliced cucumbers and onions. Toss gently to mix.
2. Make the Brine
In a small saucepan, combine the white vinegar, water, sugar (or substitute), salt, black pepper, garlic powder, and red pepper flakes. Place over low heat and warm gently, stirring occasionally, until the sugar and salt are completely dissolved. Do not let it boil.
3. Pour and Marinate
Pour the warm brine over the cucumber and onion mixture. Stir well to ensure everything is coated.
4. Cool and Chill
Allow the salad to cool to room temperature. Then, cover the bowl (or transfer to an airtight container) and refrigerate for at least 4 hours—overnight is even better. The longer it sits, the more the flavors meld and deepen.
5. Serve
Just before serving, sprinkle with fresh chopped dill for a burst of freshness. Enjoy chilled!
Tips & Variations
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Storage: This salad keeps beautifully in the refrigerator for up to 2 months in a sealed container. The flavor will continue to develop over time.
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Slice Thinly: For the best texture, slice the cucumbers and onions as thinly as possible. A mandoline slicer makes this quick and easy.
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Sweetener Options: To keep this recipe low-carb and diabetic-friendly, use a granulated monk fruit or erythritol blend in place of sugar.
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Extra Flavor: Feel free to experiment! Add a clove of minced garlic to the brine, toss in some fresh dill seeds, or use apple cider vinegar for a slightly different tang.
Enjoy your crisp, tangy, and perfectly pickled cucumber salad!
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