Pickled Cucumber Salad

 Pickled Cucumber Salad

Serves: 4–6
Prep Time: 10 minutes
Chill Time: 30–60 minutes (or longer for more flavor)
Total Time: ~1 hour

 Ingredients:

• 2 large cucumbers (English or Persian preferred), thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup white vinegar or apple cider vinegar
• 1 tbsp rice vinegar (optional, for a mellow touch)
• 1 1/2 tbsp erythritol, sugar, or honey (to taste)
• 1/4 cup cold water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped (or 1/2 tsp dried)
• Optional: 1 clove garlic, thinly sliced or crushed for extra punch

 Instructions:

1. Slice the Veggies:
2. Thinly slice cucumbers and onion. A mandoline helps for even, super-thin slices.
3. Make the Pickling Brine:
4. In a bowl or jar, whisk together vinegar(s), sweetener, water, salt, and pepper until dissolved.
5. Combine:
6. Add cucumbers, onions, dill, and garlic (if using) to the brine. Toss or shake to coat everything evenly.
7. Chill:
8. Let sit in the fridge for at least 30 minutes (longer = more flavor). Best after 1–2 hours.
9. Serve:
10. Drain slightly and serve cold as a crisp, tangy side dish.

 Tips:

• Spicy version? Add red pepper flakes or sliced jalapeños.
• Sweeter or milder? Adjust vinegar/sweetener ratio to taste.
• Keto note: Use erythritol or monk fruit instead of sugar to keep it low-carb.

Would you like a Korean-style cucumber salad, a creamy version, or one with Asian sesame flavors?