Low Carb Cucumber Salad

Easy Pickled Cucumber

Easy Pickled Cucumber

Ingredients

• 1 large cucumber, thinly sliced
• enough malt vinegar to cover (other vinegars including white/red wine vinegars work too)
• 1-2 level tsp of sugar or sugar substitute

Method

1. Combine in a bowl.
2. Don’t over cover with vinegar as mositure will come from the cucmer slices as they start to pickle
3. Refridgerate for 2-3 hours tuning 30 minutes
4. Can be left overnight after they start to pickle, about 1 hour
5. Goes well with cheese and cold meats
6. Serve in a bowl or preserve in a kilner jar

Note – 24 hours is too long for mosts people taste but these will keep for a well if you like your cucumbers well pickled – also Cucumbers are preferred but small gherkins work too.

1. See easy pickled onions