This sweet and tangy cucumber onion salad swaps conventional sugar for Jaca allulose, so you get the same crisp, refreshingly sweet-tart bite with zero added sugar. It is an old-fashioned cucumber and onion salad — thin-sliced cucumbers and onion marinated in a light, dill-flecked brine — made the healthier way with 100% pure allulose.
This is our Jaca-adjusted, healthier version of a summer classic. We replaced all of the sugar with Jaca allulose at double the amount, so the marinade stays every bit as sweet while the added sugar drops to zero.
Ingredients:
- 1 cup plus 4 tablespoons Jaca allulose (in place of ½ cup plus 2 tablespoons conventional sugar)
- 2 teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
- 4 tablespoons water
- ½ cup white vinegar
- 1 large English cucumber, sliced ¼ inch thick
- ½ large yellow onion, thinly sliced
- 2 cloves garlic, smashed
- 1 teaspoon finely chopped fresh dill
Instructions:
- In a deep container with a tight-fitting lid, combine the Jaca allulose, salt, pepper, water, and vinegar. Stir until the Jaca is mostly dissolved.
- Add the cucumber, onion, and garlic. Stir until everything is submerged in the liquid.
- Cover and refrigerate for 2 hours, letting the cucumbers turn cool, crisp, and flavorful.
- Drain, garnish with the fresh dill, and serve with a slotted spoon.
Prep time: 10 minutes · Chill time: 2 hours · Total: 2 hours 10 minutes · Servings: 6
Tip: Keep the salad submerged in its brine and it holds in the fridge for 2–3 days — the flavor deepens overnight while the cucumbers stay crisp.
A Jaca Kitchen original, adapted the sugar-free way with 100% pure allulose.
