A Crisp, Cool, and Nearly Zero-Point Side Dish

Ingredients:

  • 5 cucumbers, thinly sliced
  • 1 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons honey or agave syrup (or sugar-free sweetener for 0 points)
  • 1/2 teaspoon salt
  • 1 tablespoon mustard seeds
  • 1 teaspoon black peppercorns
  • 2 sprigs fresh dill

Instructions:

  1. Prepare the Cucumbers:
    Thinly slice the cucumbers and place them into a large glass jar or airtight container.
  2. Make the Brine:
    In a small saucepan, combine the apple cider vinegar, water, honey (or sweetener), and salt. Heat over medium heat until the mixture begins to simmer.
  3. Add Seasonings:
    Stir in the mustard seeds, black peppercorns, and dill. Simmer briefly, then remove from heat.
  4. Pickle the Cucumbers:
    Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged. Allow the mixture to cool to room temperature.
  5. Refrigerate:
    Seal the jar or container and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to develop.
  6. Serve:
    Enjoy chilled as a light side dish, salad topping, or a flavorful snack.

WW-Friendly Notes:

  • Using 2 tablespoons of honey or agave syrup adds approximately 2–3 WW points total for the entire batch.
  • To make it zero points, substitute with a sugar-free sweetener like stevia, monk fruit, or erythritol.
  • This recipe yields multiple servings, so the per-serving point value is extremely low (if any).