Crisp, cool, tangy, and just a little bit sweet—Pickled Cucumber Salad is that refreshing side dish that instantly perks up your plate and makes your taste buds do a happy dance. Whether you’re hosting a backyard BBQ or just need something zesty to pair with dinner, this vibrant salad is about to become your go-to crunchy companion.
It’s light but flavorful, simple yet satisfying, and honestly? Kind of addictive. The cucumbers stay snappy, the pickling brine brings the perfect punch, and the fresh dill and onions tie it all together with a bright, herbal kiss. Serve it cold, straight from the fridge, and just try not to eat the whole bowl in one sitting—go on, I dare you.
Why You’ll Love Pickled Cucumber Salad
This recipe isn’t just about the ingredients—it’s about creating moments. Like that cool, crisp first bite on a hot summer day or the joy of pulling out a jar of homemade pickled goodness for a quick, tasty side.
- Super easy with minimal ingredients
- Refreshingly tangy, with just the right touch of sweetness
- No canning or special equipment required
- Make it ahead and enjoy all week
- Perfect for potlucks, picnics, or everyday dinners
Chef’s Pro Tips for Perfect Results
Want to nail this dish on your very first try? Here are some insider secrets:
- Use English cucumbers for fewer seeds and a delicate crunch.
- Salt the cucumbers first to draw out excess moisture—it helps them stay crisp.
- Thin is in: Slice cucumbers super thin for the best texture. A mandoline makes it easy.
- Let it chill: The longer it sits in the fridge, the better the flavor.
- Add red pepper flakes if you want a little heat!
Ingredients
1. 2 large cucumbers (preferably English), thinly sliced
2. ½ small red onion, thinly sliced
3. ½ cup white vinegar
4. ¼ cup water
5. 2 tablespoons sugar (adjust to taste)
6. 1 teaspoon salt
7. 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
8. Optional: Pinch of red pepper flakes for a kick
Instructions
Let’s dive into the steps to create this flavorful masterpiece…
1. Place the sliced cucumbers in a colander and sprinkle with salt. Toss and let sit for 10–15 minutes to release excess water. Pat dry with paper towels.
2. In a small saucepan, combine vinegar, water, sugar, and a pinch of salt. Heat gently until sugar dissolves, then let cool.
3. In a bowl, combine cucumbers, red onion, and dill.
4. Pour the cooled pickling liquid over the cucumber mixture and toss to coat.
5. Cover and refrigerate for at least 1 hour (overnight is even better!)
6. Serve cold and enjoy the crisp, tangy deliciousness.
Texture & Flavor Secrets
The beauty of this salad lies in its contrast: crisp cucumbers against the soft zing of red onion, a vinegar-forward tang balanced with gentle sweetness, and a pop of dill that feels herbaceous and garden-fresh. The chill factor only amplifies the flavors, making each bite ultra-refreshing.
How to Serve Pickled Cucumber Salad
This dish pairs wonderfully with various meals:
- Next to grilled meats like steak, chicken, or ribs
- Alongside spicy dishes to cool things down
- In sandwiches or wraps for an extra crunch
- With smoked salmon and cream cheese on toast
- As a refreshing topping for tacos or rice bowls
Creative Leftover Transformations
Don’t let leftovers go to waste! You can:
- Chop and mix with tuna or chicken salad
- Add to potato or pasta salads for zing
- Blend into a cold cucumber soup with yogurt
- Serve over avocado toast with sesame seeds
- Mix with quinoa and chickpeas for a tangy grain bowl
Additional Tips
Here are some extra tips…
- Use apple cider vinegar for a fruitier twist
- Add sliced radishes or carrots for extra color and crunch
- Want it sweeter? Add another tablespoon of sugar
- Short on time? A 30-minute chill still gives great flavor
- Store leftovers in a sealed jar in the fridge for up to 5 days
Make It a Showstopper (Presentation Ideas)
Want to wow your guests?
- Serve in a glass jar for that rustic, pickled charm
- Garnish with extra dill sprigs and a sprinkle of black sesame seeds
- Add edible flowers like nasturtium for a pop of color
- Use a shallow white dish to show off those gorgeous cucumber rings
- Top with lemon zest or thin lemon slices for brightness and beauty
FAQ’s
1. Can I use regular cucumbers instead of English?
Yes! Just peel them and scoop out some seeds for the best texture.
2. Do I have to use dill?
Nope! Try parsley, mint, or basil for a different vibe.
3. How long does it last in the fridge?
Up to 5 days, but it’s best within the first 2–3.
4. Can I make this sugar-free?
Yes! Use a sugar substitute like stevia or monk fruit—just adjust to taste.
5. Do I need to boil the vinegar?
Not fully boil, just heat enough to dissolve the sugar.
6. Can I add garlic?
Absolutely—thinly sliced garlic adds a punchy flavor!
7. What type of vinegar works best?
White vinegar is classic, but rice vinegar or apple cider vinegar work great too.
8. Is this recipe vegan?
Yes! It’s naturally vegan and gluten-free too.
9. Can I add more vegetables?
Totally—carrots, radishes, or bell peppers are all great additions.
10. Can I use dried dill instead of fresh?
Yes! Use about 1 teaspoon of dried for every tablespoon of fresh.
Conclusion
This Pickled Cucumber Salad is the definition of simple done right. It’s light, zippy, and endlessly versatile—just the thing to brighten up your table or give leftovers a brand-new twist. Whether you’re making it for a crowd or just yourself (no judgment if you eat it straight from the bowl), this cool and crunchy side is guaranteed to refresh your routine.
So grab those cucumbers and let’s get pickling—your fridge is about to get a whole lot tastier!
Print
Pickled Cucumber Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 20 minutes (includes marinating)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: American
- Diet: Vegan
Description
Pickled Cucumber Salad is a crisp, tangy, and refreshing dish that’s perfect as a side or topping. Thin cucumber slices are marinated in a sweet and vinegary brine with onions and dill, creating a light and zesty salad that pairs wonderfully with grilled meats, sandwiches, or summer meals.
Ingredients
- 4 cups thinly sliced cucumbers (English or Persian cucumbers preferred)
- 1/2 red onion, thinly sliced
- 1 tablespoon salt
- 1/2 cup white vinegar
- 1/4 cup water
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon chopped fresh dill (or 1 tsp dried dill)
- 1/4 teaspoon black pepper
- Optional: 1 garlic clove, minced
Instructions
- In a large bowl, toss sliced cucumbers and onions with salt. Let sit for 30 minutes to draw out excess moisture. Drain well and pat dry.
- In a small saucepan, combine vinegar, water, sugar, pepper, and garlic (if using). Heat over medium heat until sugar dissolves. Let cool slightly.
- Add dill to the cucumbers and onions. Pour the vinegar mixture over the top and toss to coat evenly.
- Cover and refrigerate for at least 1 hour (overnight for best flavor).
- Serve chilled. Store in the refrigerator for up to 1 week.
Notes
- For a spicy kick, add a few red pepper flakes or sliced jalapeño.
- This salad gets better after marinating overnight.
- Perfect as a topping for burgers, hot dogs, or BBQ sandwiches.
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 3g
- Sodium: 380mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg