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.
- 1 large English cucumber
- ½ medium sized red onion
- 2 tbsp. dill
- 1 ⅔ cup white vinegar
- ½ cup unfiltered apple cider
- 1 tbsp. 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