Notes
Thin slicing is key for a delicate texture — use a mandoline for 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.
Tips
Add 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.
Servings
Makes about 2 quarts
Each quart yields about 8 servings (1/2 cup per serving)
Total: ~16 servings
Nutritional Info (Per 1/2 cup serving, approx.)
Calories: 35
Carbs: 8g
Sugars: 6g
Fat: 0g
Fiber: 1g
Sodium: 150mg
Varies slightly with sugar and salt adjustments
Health Benefits
Low-calorie & hydrating thanks to cucumbers
Supports digestion — vinegar and garlic have probiotic properties
Naturally gluten-free and vegan
Helps with curbing cravings — tangy + slightly sweet flavor profile
Keeps well — perfect for meal prep
Q&A
Q: 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.
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