Skinny Cucumber & Jalapeño Recipe

Prepare vegetables

Wash cucumbers and jalapeño. Using a mandoline or sharp knife, slice cucumbers into 1/8" to 1/4" rounds (or half-moons if cucumbers are large). Remove stem from jalapeño, slice in half lengthwise, scrape out seeds with a spoon if you want milder heat, then slice very thin. Thinly slice the red onion into half-moons. Place cucumber, jalapeño and onion in a medium mixing bowl or directly into a wide-mouth jar.

Lightly toss the vegetables so they are evenly distributed in the container; set aside while you make the brine so the flavors begin to meld.

Make quick brine

In a small saucepan, combine rice vinegar, water, sugar (or chosen sweetener), and kosher salt. Warm over medium heat, stirring until sugar and salt dissolve — about 2 to 3 minutes. Remove from heat and stir in fresh lime juice. Let the brine cool 2–3 minutes off the heat; it should still be warm but not boiling when poured over vegetables.

Pour the warm brine evenly over the prepared cucumbers, jalapeño and red onion, making sure solids are fully submerged. If using a jar, press lightly with a spoon to remove air pockets.

Season and rest

Add chopped cilantro and dill (if using) and sprinkle with toasted sesame seeds and freshly ground black pepper. Gently stir to combine so herbs are distributed.

Let the mixture cool to room temperature (about 20–30 minutes), then cover and refrigerate. For best flavor, chill at least 1 hour before serving. The quick pickles will keep in the refrigerator for up to 7 days; flavors intensify over the first 24 hours.

Serve chilled as a slim, refreshing side, a topping for tacos, salads, or grain bowls, or as a light snack. Adjust seasoning to taste before serving (add a pinch more salt or a squeeze of lime if desired).