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Pickled Cucumber Salad

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  • 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

Units Scale
  • 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

  1. 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.
  2. In a small saucepan, combine vinegar, water, sugar, pepper, and garlic (if using). Heat over medium heat until sugar dissolves. Let cool slightly.
  3. Add dill to the cucumbers and onions. Pour the vinegar mixture over the top and toss to coat evenly.
  4. Cover and refrigerate for at least 1 hour (overnight for best flavor).
  5. 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

Find it online: https://www.cookingflash.com/pickled-cucumber-salad/

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