Quick-pickled cucumber salad

Delight in the tangy flavors of quick-pickled cucumbers, perfect for adding a refreshing crunch to any meal. Try this zesty salad today!

Ingredients:

• ½ cup rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt
• ¼ teaspoon dried crushed red pepper
• ¼ teaspoon black peppercorns
• 3 (1/4-inch-thick) red onion slices, separated into rings
• 1 English cucumber, cut into 1/8-inch-thick slices
• 3 fresh dill sprigs

Instructions:

1. Mix the initial 5 components in a small saucepan and heat over medium-high until boiling. Take the pan off the heat and allow it to cool for about 20 minutes.
2. Put onion slices, cucumber slices, and dill sprigs in a large zip-top plastic bag. Pour in the vinegar mixture, seal the bag, and place it flat in the fridge for an hour, flipping the bag every now and then.

Summary:

• Calories: 143 kcal
• Fat: 1 g
• Protein: 3 g
• Carbs: 30 g
• Potassium: 560 mg
• Magnesium: 49 mg