Cucumbers Quick-Pickled with Red Onion

This refreshing cucumber salad scales back on the sugar found in many pickled-cuke recipes.

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
Advertisement - Continue Reading Below

Ingredients

  • ½ c. white wine vinegar
  • 3 tbsp. honey
  • ¼ tsp. coarse salt
  • 1 lb. thinly sliced cucumbers
  • ¼ c. thinly sliced red onion
  • 2 tbsp. chopped fresh dill

Directions

  1. Whisk ½ cup white wine vinegar, 3 Tbsp honey, and ¼ tsp coarse salt until honey dissolves.
  2. Toss with 1 lb thinly sliced cucumbers, ¼ cup thinly sliced red onion, and 2 Tbsp chopped fresh dill.
  3. Refrigerate for at least 40 minutes (or up to 1 week, stirring occasionally).
  4. Serve drained.

35 cal, 0 g fat (0 g saturated), 1 g protein, 8 g carb, 6 g sugar, 1 g fiber, 41 mg sodium, 0 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

More recipes like this
Quinoa with Roasted Red Pepper, Green Beans, and Red Onion
Quinoa with Roasted Red Pepper, Green Beans, and Red Onion
Red Pickled Onion
Quick-Pickled Red Onion
Roasted Cauliflower and Red Onion
Roasted Cauliflower and Red Onion
Broccoli with Bacon and Onion
Broccoli with Bacon and Onion
Red Quinoa–Stuffed Artichokes
Red Quinoa–Stuffed Artichokes