Here’s a fresh and tangy Pickled Cucumber Salad recipe—quick, crunchy, and perfect as a side dish:
Ingredients
- 2–3 medium cucumbers, thinly sliced
- 1 small red onion, thinly sliced (optional)
- ¼ cup white vinegar (or apple cider vinegar)
- 2 tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dill seeds or 1–2 tbsp fresh dill, chopped
- Optional: ½ tsp crushed red pepper flakes for a slight kick
Instructions
- Prepare the Cucumbers:
- Slice cucumbers thinly (a mandoline works great).
- If using, slice red onion thinly as well.
- Place in a bowl and lightly sprinkle with salt. Let sit 10–15 minutes, then drain excess liquid.
- Make the Pickling Brine:
- In a small saucepan, combine vinegar, sugar, black pepper, and dill (and red pepper flakes if using).
- Heat gently until sugar dissolves, then let cool slightly.
- Combine:
- Pour the warm (or cooled) brine over cucumbers and onions.
- Toss to coat evenly.
- Chill:
- Cover and refrigerate at least 1 hour, ideally 3–4 hours, for best flavor.
- Serve:
- Garnish with extra fresh dill if desired.
- Serve cold as a side with sandwiches, grilled meats, or rice dishes.
💡 Tips:
- Use thin slices for quick pickling, or thicker slices for crunchier, longer-lasting salad.
- You can experiment with adding minced garlic, sliced radishes, or a splash of lemon juice for extra zing.
- This salad keeps in the fridge for 3–5 days.
I can also give a super-quick “10-minute” pickled cucumber salad version that doesn’t require chilling overnight but still tastes tangy and fresh.
Do you want me to provide that version?
