consistency.This recipe is not shelf-stable for pantry use — always store it refrigerated.You can swap white vinegar for apple cider vinegar for a milder tang.💡 TipsAdd a pinch of crushed red pepper flakes for a spicy version.Toss into salads, sandwiches, wraps, or grain bowls.Reduce sugar to 1/4 cup for a low-sugar, more tart option.🍽️ ServingsMakes about 2 quartsEach quart yields about 8 servings (1/2 cup per serving)Total: ~16 servings🧪 Nutritional Info (Per 1/2 cup serving, approx.)Calories: 35Carbs: 8gSugars: 6gFat: 0gFiber: 1gSodium: 150mgVaries slightly with sugar and salt adjustments 🌟 Health BenefitsLow-calorie & hydrating thanks to cucumbersSupports digestion — vinegar and garlic have probiotic propertiesNaturally gluten-free and veganHelps with curbing cravings — tangy + slightly sweet flavor profileKeeps well — perfect for meal prep❓ Q&AQ: Can I use other vegetables?A: Absolutely! Add thinly sliced radishes, bell peppers, or jalapeños for variety. Q: How long does it last in the fridge?A: Up to 2 months in an airtight jar, but best enjoyed within the first 3–4 weeks for peak crunch. Q: Is this safe for canning?A: No — this is a refrigerator pickle, not shelf-stable. For canning, use a tested, high-acid water-bath method. Q: Can I make it sugar-free?A: Yes! Use a sugar substitute like erythritol or stevia blend, but check that it dissolves well in the brine.
Fresh Pickled Cucumber Salad
