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Zero-Carb Pickled Cucumber, Onion & Bell Pepper Salad

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A refreshing and tangy salad packed with flavor, perfect as a side dish or snack, and suitable for various dietary needs.

Ingredients

Scale
  • 2 cups cucumber, thinly sliced
  • 1/2 small onion, very thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 cup vinegar (white or apple cider)
  • 1/2 cup water
  • 1–2 tbsp zero-calorie sweetener (optional)
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (or 1 clove garlic, sliced)
  • Optional: pinch of crushed red pepper, dill, or mustard seeds

Instructions

  1. Combine cucumber, onion, and bell pepper in a jar or bowl.
  2. In a separate bowl, mix vinegar, water, sweetener (if using), salt, pepper, and garlic until fully dissolved.
  3. Pour the brine over the vegetables, ensuring everything is submerged.
  4. Refrigerate for at least 1 hour, preferably 4–8 hours for the best flavor.
  5. Drain slightly before serving if a milder flavor is desired.

Notes

This salad is best served cold and pairs well with grilled meats or as a topping for tacos or sandwiches. It can be stored in the refrigerator for up to one week.

Nutrition

Keywords: salad, pickled vegetables, low carb, diabetic-friendly, meal prep

Find it online: https://alexandrarecipes.com/zero-carb-pickled-cucumber-onion-bell-pepper-salad/