Diabetic Cooking

Penny-pincher pickled cucumbers and onions

Preparation time: 10 minutes. Chilling time: 6 hours.


  • 1 3/4 cups cold water
  • 1 cup apple cider vinegar
  • 1/4 teaspoon salt
  • 1 large cucumber (about 14 ounces or 10 inches), peeled and sliced
  • 1 small onion (about 4 ounces), thinly sliced and separated into rings


Place water, vinegar, and salt in an airtight container; stir to combine. Add cucumber and onion slices; stir to combine. Cover tightly and chill for at least 6 hours to allow cucumber and onions to pickle. Drain off liquid before serving.

Yield: 3 1/2 cups.

Serving size: 1/2 cup.

Nutrition Facts Per Serving:
Calories: 17 calories, Carbohydrates: 3 g, Protein: 1 g, Fat: <1 g, Saturated Fat: 0 g, Sodium: 85 mg, Fiber: 1 g

Exchanges per serving: 1 vegetable.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.