This refreshing, crunchy cucumber salad is quick to make, lasts up to 2 months in the fridge, and only gets better as it sits. Perfect as a snack, side dish, or tangy topping for sandwiches and grilled meats.
⏱ Servings & Timing
- Prep Time: 15 minutes
- Chill Time: 24 hours (for best flavor)
- Total Time: ~24 hours 15 minutes
- Yield: About 2 quarts
📋 Ingredients
- 4 medium cucumbers, thinly sliced
- 1 small onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 cup sugar (or substitute with honey, monk fruit, or stevia for a lighter option)
- 1 tbsp salt
- 1 tsp celery seeds (optional, for extra flavor)
- 1 tsp mustard seeds (optional)
- Fresh dill sprigs (optional, for garnish and flavor boost)
👩🍳 Instructions
- Slice veggies: Thinly slice cucumbers and onion. Place them in a large mixing bowl.
- Make brine: In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Bring to a gentle simmer, stirring until sugar dissolves. Remove from heat and let cool slightly.
- Combine: Pour the brine over cucumbers and onion, making sure they’re fully covered.
- Jar it up: Transfer mixture to clean glass jars. Add dill sprigs if using.
- Chill: Refrigerate for at least 24 hours before eating for the best flavor.
💡 Notes & Variations
- Sweetness: Adjust sugar to taste — less for a tangy bite, more for a sweet pickle.
- Keto/WW option: Use a zero-calorie sweetener like monk fruit to make it nearly zero points.
- Spice it up: Add red pepper flakes for heat.
- Other veggies: Add sliced carrots, bell peppers, or radishes for color and crunch.
🥶 Storage
- Keeps up to 2 months in the refrigerator.
- Flavor deepens after the first 2–3 days.
⚖️ Nutrition (per ½ cup serving, with sugar)
~45 calories | 0g fat | 11g carbs | 0g protein
(Using a sugar substitute lowers carbs/calories dramatically)
✅ This is one of those recipes you’ll make once and then always want a jar in your fridge — refreshing, versatile, and incredibly addictive.
