This Fresh Pickled Cucumber Salad stays in the refrigerator for up to two months, but never lasts that long! It’s better as it sits, and I love it as a snack. This will make 2 quarts.
Ingredients:
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4 medium cucumbers, thinly sliced
1 small onion, thinly sliced
1 cup white vinegar
1/2 cup water
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
Fresh dill, chopped (optional)
Instructions:
In a large bowl, combine the sliced cucumbers and onions.
In a separate saucepan, combine vinegar, water, sugar, salt, pepper, garlic powder, and red pepper flakes. Bring to a simmer, stirring occasionally, until sugar dissolves.
Pour the vinegar mixture over the cucumbers and onions, and stir to combine.
Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight for best flavor.
Garnish with fresh dill before serving. Enjoy as a snack or side dish!
Enjoy!
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