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Zesty Pickled Salad

A vibrant, healthy salad packed with crunchy vegetables, perfect for busy weeknights. This pickled salad is a great addition to any meal plan, offering refreshing flavors and versatility.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large English cucumber Provides a refreshing crunch.
  • 1 small red onion, peeled and halved Adds a sharp flavor and beautiful color.
  • 1/3 cup rice vinegar or apple cider vinegar Acts as the base for the pickling brine.
  • 1/4 cup warm filtered water Balances the acidity of the vinegar.
  • 1 tablespoon maple syrup or raw honey Adds a touch of sweetness.
  • 1/2 teaspoon sea salt Enhances the overall flavor.
  • 1/4 teaspoon red pepper flakes Introduces a mild kick.

Method
 

Preparation
  1. Slice the English cucumber into 1/8-inch-thick rounds.
  2. Thinly slice the peeled red onion.
  3. In a medium glass bowl, whisk together the rice vinegar (or apple cider vinegar), warm filtered water, maple syrup (or raw honey), sea salt, and red pepper flakes until well combined.
  4. Place the sliced cucumber and red onion into a clean 17-ounce wide-mouth glass jar.
  5. Pour the prepared brine mixture over the vegetables, ensuring they are completely submerged.
  6. Seal the jar tightly with its lid and refrigerate for a minimum of 2 hours.
  7. Serve chilled for the best experience.

Notes

Prepare a large batch for busy nights or unexpected guests. Store in the refrigerator for up to one week. Avoid freezing as it may result in a mushy texture.