🥒 Fresh Pickled Cucumber Salad (Naturally Vegan!)

This Fresh Pickled Cucumber Salad is one of my favorite make-ahead snacks! 💚 It stays crisp and tangy in the fridge for up to two months — though honestly, it never lasts that long around here. 😉
The longer it sits, the better it tastes. Perfect as a snack, a side dish, or even tucked into sandwiches and wraps! 🥪

This recipe makes about 2 quarts — so there’s plenty to share (or savor all by yourself!). ✨

🛒 Ingredients:

• 4 medium cucumbers, thinly sliced 🥒

• 1 small onion, thinly sliced 🧅

• 1 cup white vinegar 🍶

• 1/2 cup water 💧

• 2 tablespoons sugar (make sure it’s vegan-friendly cane sugar!) 🍬

• 1 teaspoon salt 🧂

• 1/2 teaspoon black pepper ⚫

• 1/2 teaspoon garlic powder 🧄

• 1/4 teaspoon red pepper flakes (optional for a little heat) 🌶️

• Fresh dill, chopped (optional, for extra freshness) 🌿

🍴 Directions:

1. Combine the veggies:
   In a large bowl, toss together the sliced cucumbers and onions.

2. Make the brine:
   In a saucepan, mix the vinegar, water, sugar, salt, pepper, garlic powder, and red pepper flakes.
   Bring it to a simmer, stirring occasionally until the sugar dissolves completely.

3. Pour & mix:
   Pour the hot vinegar mixture over the cucumbers and onions. Stir well to coat everything evenly.

4. Cool it down:
   Let the mixture cool to room temperature, then transfer to jars or containers.

5. Refrigerate:
   Chill for at least 4 hours (or overnight for the best flavor). 🌟

6. Serve & enjoy:
   Sprinkle with fresh dill just before serving for a burst of herby goodness! 🌿

📊 Nutrition Info (per 1/2 cup serving):

• Calories: ~25 kcal 🔥

• Carbs: ~5g 🍞

• Fiber: ~1g 🌿

• Sugar: ~2g 🍬

• Fat: ~0g 🥑

• Protein: ~0.5g 💪

• Sodium: ~200mg 🧂

(Nutrition may vary slightly depending on exact ingredients used.)

🌟 Quick Tips:

• Add extra red pepper flakes if you love it spicy! 🌶️

• Swap white vinegar for apple cider vinegar for a slightly sweeter twist. 🍏

• Want a colorful salad? Toss in sliced carrots or radishes too! 🥕🌈