Summer pickled cucumber salad (a.k.a. quick pickle)
Delight in the refreshing tang of summer pickled cucumber salad - a zesty quick pickle bursting with bright flavors and crisp textures.
Ingredients:
- 2 fresh cucumbers
- 1 sweet onion
- 3/4 cup white vinegar
- 1/3 cup cold water
- 1 cup ice cubes
- 3 tablespoons sugar
- 2 teaspoons dried basil
- 1 teaspoon celery seeds
- 3/4 teaspoon salt
Instructions:
- Prepare onions and cucumbers by halving them, then slicing thinly. Using a food processor is also a great option for this task! If you have local or English cucumbers, you can keep the skin on if desired.
- Mix the thinly sliced cucumbers and onions with the remaining ingredients in a container that has a secure lid. Gently stir a few times with a spoon to separate the slices and evenly coat them with the spices. Close the lid, give it a few shakes, and refrigerate for at least an hour or two. Give it a shake or flip it over every time you open the fridge and spot it.
- Serve using a slotted spoon.
Summary:
- Calories: 384 kcal
- Fat: 1 g
- Protein: 7 g
- Carbs: 86 g
- Potassium: 1348 mg
- Magnesium: 132 mg