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
see continuation on next page
Directions
In a large bowl, combine sliced cucumbers and onions.
In a small saucepan, add vinegar, water, sugar (or substitute), salt, pepper, garlic powder, and red pepper flakes.
Simmer over low heat until the sugar or sweetener fully dissolves.
Pour the warm brine over the cucumber mixture. Stir to combine.
Let it cool to room temperature, then cover and refrigerate for at least 4 hours—overnight is best!
Sprinkle with fresh dill just before serving. Enjoy chilled!
Servings: Makes about 2 quarts
Calories: ~30 per serving (even less with sugar substitute)
Low Carb | Diabetic-Friendly | Vegan | Gluten-Free
0 comments:
Post a Comment