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Cucumber Salad

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Course Brunch, Dinner, lunch, Salad, Side Dish
Cuisine American
Servings 6
Calories 30 kcal

Ingredients
  

  • 2 medium cucumbers, thinly sliced
  • 1 small thinly sliced red onion (optional)
  • 1/3 cup cider or white vinegar
  • 1/3 cup water
  • 2 tbsp sugar OR monkfruit/erythritol blend for keto
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • pinch of dill

Instructions
 

  • Place cucumbers in small glass or plastic bowl.
  • In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
  • Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.
Keyword keto, low carb