Ingredients (Serves 4–6)
Vegetables
3–4 medium cucumbers (English or Persian preferred), thinly sliced
½ medium red onion, thinly sliced
2 tablespoons carrot, finely diced (optional, for color & crunch)
2 tablespoons fresh parsley or dill, finely chopped
Pickling Brine
1 cup water
½ cup white vinegar or apple cider vinegar
2 tablespoons sugar or honey (adjust to taste)
1½ teaspoons salt
½ teaspoon black pepper
½ teaspoon dried oregano or dill
¼ teaspoon chili flakes (optional, for heat)
1 clove garlic, lightly crushed (optional)
🥗 Instructions
Prepare the Vegetables
Wash cucumbers thoroughly and slice them thinly (rounds or half-moons).
Thinly slice the red onion.
Dice the carrot and chop fresh herbs.
Make the Pickling Brine
In a small saucepan, combine water, vinegar, sugar, salt, black pepper, oregano, chili flakes, and garlic.
Heat gently over medium heat, stirring until sugar and salt dissolve.
Do not boil. Remove from heat and let cool for 5–10 minutes.
Assemble the Salad
Place cucumbers, onion, carrot, and herbs into a clean glass jar or bowl.
Pour the warm (not hot) brine over the vegetables until fully submerged.
Marinate
Cover and refrigerate for at least 2 hours (best flavor after 8–12 hours).
Shake or stir once or twice for even pickling.
Serve
Serve chilled as a side salad, sandwich topping, or light appetizer.
⏱ Storage
Keeps well in the refrigerator for 5–7 days in an airtight container.
🌿 Tips & Variations
Add lemon slices for extra freshness
Use rice vinegar for a milder taste
Add mustard seeds for classic pickle flavor
Replace sugar with maple syrup for a refined option
✅ Why You’ll Love It
Low-calorie & hydrating
Anti-inflammatory & gut-friendly
Mediterranean-inspired
Budget-friendly & quick
