Pickled Cucumbers with Sweet Onions Recipe *only 25 calories per serving*

Pickled Cucumbers with Sweet Onions


4 medium Cucumbers

1 medium Sweet Yellow Onion

1 cup Distilled White Vingar

1 cup cold water



Peel cucumbers and then cut each into 1/2 inch slices. Add sliced cucumbers to bowl.

Cut sweet onion in half and then each half into quarters. Add to sliced cucumbers.

Pour 1 cup vinegar over vegetibles and then add 1 cup of water.

Stir lightly and then place lid on bowl.

Refrigerate overnight or a minimum of 8 hours before serving.



  • Use a glass bowl to keep the vinegar smell from creeping out.
  • Drain completely to serve as a salad


Only 25 calories per cup serving!

About the author
Mrs. Hatland is a 30-something married, mom of 7 and the face behind the popular online publication, Motherhood Defined. Known as the Iowa Mom blogger by her local peers and “The Fairy Blogmother” worldwide. She has professional experience in working closely with clients on brand ambassadorships, client outreach services, content creation and creative social media advertising exposure.

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