Fresh Pickled Cucumber Salad

Crisp, tangy, low-carb, and diabetic-friendly!
This vibrant salad is the perfect refreshing side or snack. It gets even better after marinating and can last in the fridge for up to 2 months—though it’s so tasty, it usually disappears within days!

Ingredients

4 medium cucumbers, thinly sliced
1 small onion, thinly sliced
1 cup white vinegar
½ cup water
2 tbsp sugar (or use a low-carb alternative like erythritol or monk fruit)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp red pepper flakes (optional, for a kick)
2 tbsp fresh dill, chopped (optional, for herbaceous flavor)

Directions

Crisp, tangy, low-carb, and diabetic-friendly!
This vibrant salad is the perfect refreshing side or snack. It gets even better after marinating and can last in the fridge for up to 2 months—though it’s so tasty, it usually disappears within days!

Ingredients

4 medium cucumbers, thinly sliced
1 small onion, thinly sliced
1 cup white vinegar
½ cup water
2 tbsp sugar (or use a low-carb alternative like erythritol or monk fruit)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp red pepper flakes (optional, for a kick)
2 tbsp fresh dill, chopped (optional, for herbaceous flavor)

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