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Quick-Pickled Cucumber Salad

Servings: 4

Ingredients

  • 1 large English cucumber
  • 1 small red onion peeled and halved
  • 1/3 cup rice vinegar or apple cider vinegar
  • 1/4 cup warm water filtered
  • 1 Tbsp maple syrup or raw honey
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes

Instructions

  • Using a sharp knife, carefully slice your cucumber into 1/8-inch-thick slices.
  • Thinly slice the red onion.
  • In a medium glass bowl, whisk together the vinegar, water, maple syrup or honey, sea salt and red pepper flakes.
  • Place the sliced cucumber and onions into a clean 17oz. wide mouth glass jar.
  • Pour in your vinegar mixture, and make sure the veggies are completely submerged.
  • Seal with it's lid, then refrigerate for at least 2 hours before serving.
  • Serve and enjoy!
  • Your pickled cucumber salad will keep well refrigerated for up to 5 days and it will actually taste better after a couple of days