A crisp, tangy, zero-carb pickled salad that’s quick to prepare and perfect for low-carb meals. Refreshing, crunchy, and full of bold flavor.

• 2 cups cucumber, thinly sliced (English or Persian work best)

• 1/2 small onion, very thinly sliced

• 1 bell pepper, thinly sliced (green has the lowest sugar)

• 1 cup vinegar (white or apple cider)

• 1/2 cup water

• 1–2 tbsp zero-calorie sweetener (optional)

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder (or 1 garlic clove, sliced)

• Optional: pinch of crushed red pepper, dill, or mustard seeds

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1. Combine cucumber, onion, and bell pepper in a jar or bowl.

2. In a separate bowl, mix vinegar, water, sweetener (if using), salt, pepper, and garlic until fully dissolved.

3. Pour brine over vegetables, ensuring everything is submerged.

4. Refrigerate for at least 1 hour, preferably 4–8 hours.

5. Drain slightly before serving if a milder flavor is desired.