Instructions
Slice cucumbers thin (mandoline if you’re feeling fancy).
Toss cucumbers + onion in a bowl.
Whisk vinegar, water, oil, sweetener, salt, and pepper.
Pour over cucumbers and toss well.
Chill at least 30 minutes (1–2 hours = chef’s kiss).
Sprinkle dill before serving.
🔥 Flavor Upgrades
Creamy version: Add 2–3 tbsp sour cream or Greek yogurt.
Asian-style: Rice vinegar + sesame oil + splash of soy sauce.
Spicy: Red pepper flakes or chili crisp.
Garlic lover: 1 small grated clove (trust me).
Keto-crisp: Add ½ tsp xanthan gum to thicken the marinade slightly.
🧊 Pro Tips
Sprinkle cucumbers with a little salt first, rest 10 min, then drain → maximum crunch.
Gets better overnight and keeps 3–4 days in the fridge.
Perfect with grilled meat, keto biscuits, or straight out of the bowl at midnight
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