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Pickled Cucumber Salad (Without Sugar)

Pickled Cucumber Salad is the traditional Danish side dish to everything from hamburgers, meatballs, and sandwiches to chicken and pork.
Course Side Dish
Cuisine American
Keyword Cucumber salad, pickled cucumber salad, sugar-free
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10
Calories 21kcal


  • 1 large English cucumber
  • ½ medium sized red onion
  • 2 tablespoon dill
  • 1 ⅔ cup white vinegar
  • ½ cup unfiltered apple cider
  • 1 tablespoon Stevia


  • Wash the cucumber. Remove the outer peel of the onion.
  • Thinly slice the cucumber and onion using a mandolin slicer. You can also use a very sharp knife, but the slices need to be REALLY thin.
  • Chop the dill.
  • Place cucumber, onion, and dill in a big bowl.
  • Mix vinegar, apple cider, and Stevia and pour over the vegetables. Mix well.
  • Move the cucumber salad to a Mason jar or other tightly sealed container and place in the fridge.
  • Leave in the fridge for a few hours or overnight before serving.


This recipe will make 10 servings of pickled cucumber salad.
The longer you let the this salad sit in the fridge, the more intense the flavor will become. However, the cucumber slices will slowly lose their crispness. Your perfect salad will depend on your personal preference.
This side dish will stay fresh for a week in the fridge as long as you have enough liquid in the jar to cover the cucumbers.


Calories: 21kcal | Carbohydrates: 3.6g | Protein: 1.1g | Fat: 0.1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 150.9mg | Fiber: 0.4g | Sugar: 1.7g | Vitamin A: 860IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 0.7mg | Net carbs: 3.2g