Quick-pickled cucumber salad

I ate waaay too much (delicious!) ice cream and greasy food over the weekend so I was craving something salad-y. Ended up with some beautiful pickling cucumbers my husband found at a farm stand on the way home. They were a little bitter, as kirby or pickling cucumbers can be, hence the quick-pickling idea as a way to make them more appealing. Traditionally this type of dish is made using white sugar, so here is my healthier version, and it’s super easy too. Pairs nicely with bbq-type food (e.g. veggie dogs or burgers, baked beans, etc).


  • About 5-6 small cucumbers
  • One small (or 1/2 large) sweet white or purple onion
  • 3/4 cup vinegar (I used rice vinegar; plain white or apple cider vinegar would be fine too)
  • 1 stevia packet
  • 1 tablespoon of agave nectar
  • 1 tablespoon dry dill (or 2 tablespoons chopped fresh if you have it)
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon sea salt

Wash the cucumbers and slice them into thin slices (about 1/8″) or mandoline them if you feel so inclined. Ok to leave the peels on. Peel and slice the onion very thin as well.

In a saucepan, mix the vinegar, sweeteners, dill, mustard and salt and bring to a gentle boil. Meanwhile, put cucumbers and onions in a large mixing bowl.

Once the dressing is boiling, turn off heat and pour over the cucumber-onion mixture. Toss so that the dressing is well incorporated. Cover and chill for at least 30 minutes, then serve cold for maximum crunch!


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