Pickled Cucumber Salad

Pickled Cucumber Salad

0 points

This pickled cucumber salad is the perfect throw that in my belly Thursday recipe.

Be sure to check out our list of the best Weight Watchers snacks to take on the go. And if you’re not already a Weight Watchers member, sign up using my link to start for just $10/month.

Lasts in the refrigerator for so long, and it’s better as it sits.

Thanks to Carolyn

Ingredients

• 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 or real garlic.
• 1/4 teaspoon red pepper flakes (optional)
• Fresh dill, chopped (optional) I used dill and lemon.

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Directions:

• 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 flavour.

Enjoy as a snack or side dish!
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Pickled Cucumber Salad

0 points this pickled cucumber salad is the perfect throw that in my belly Thursday recipe . Lasts in the refrigerator for so long, and it's better as it sits.

Ingredients

• 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 or real garlic.
• 1/4 teaspoon red pepper flakes optional
• Fresh dill chopped (optional) I used dill and lemon.

Instructions

1. In a large bowl, combine the sliced cucumbers and onions.
2. 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.
3. Pour the vinegar mixture over the cucumbers and onions, and stir to combine.
4. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight for best flavour.

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