Pickled Cucumber Salad

Pickled Cucumber SaladThis cucumber salad gets its name from the apple cider vinegar.

It lends a sweet and sour tang to this dish that reminds me of fresh pickles. Cucumber salad also makes a great topping for your turkey burger or salmon cakes in place of pickle relish.

Serves 4

Pickled Cucumber

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 3 cups

Serving Size: 1 cup

Calories per serving: 86 calories

Fat per serving: 0g fat

Pickled Cucumber


  • 1 large English cucumber or 4 small Persian cucumbers, peeled, thinly sliced
  • 1/2 teaspoon of fine sea salt
  • 1 small shallot, minced
  • 1 tablespoon apple cider or rice wine vinegar 2 tablespoons olive or canola oil
  • 2 tablespoons thinly sliced fresh mint or basil 1/4 teaspoon freshly ground black pepper


  • Spread cucumbers out in a colander, sprinkle with salt and rest for 20 to 25 minutes. Squeeze cucumbers gently to remove any excess water and place on paper towel.
  • In a large bowl, toss cucumbers with shallot, vinegar, olive oil and mint or basil. Serve immediately.

Nutritional Stats Per Serving (1 cup with sugar): 96 calories, 1g protein, 7g carbohydrates, 7g fat (0 g saturated), 0mg cholesterol, 1 g fiber,167 mg sodium.

Weight Watchers® Points Plus: 2


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