INGREDIENTS

3 medium cucumbers peeled and sliced ¼ inch thick (sliced about 4 cups)
1 medium white onion sliced and separated into thicker rings
3 medium tomatoes largely chopped
½ cup vinegar of your choice*
¼ cup granulated sugar*
1 cup water
2 teaspoons salt
½ teaspoon Black Coarse Pepper or to taste
2 tablespoon vegetable oil I used olive oil
½ teaspoon dried basil
½ teaspoon dried parsley

INSTRUCTIONS

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving.

Serve with the liquid or without, either way, it’ll taste delicious as all the veggies are marinated thoroughly.

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NOTES
Sugar – For a low-carb version prepare the marinade with a sugar replacement, such as erythritol or stevia. For sweeter brine add more tablespoons of sugar or sugar replacement.
Vinegar – I used distilled white vinegar but feel free to use milder versions such as rice vinegar or wine vinegar.