Description
This Fresh Pickled Cucumber Salad is a refreshing and tangy side dish that’s perfect for summer gatherings. The crisp cucumbers and red onions are lightly pickled in a flavorful vinegar marinade, making it a great accompaniment to grilled meats or as a standalone salad.
Ingredients
Scale
Cucumbers:
- 4 cups thinly sliced cucumbers (English or Persian preferred)
Pickling Liquid:
- 1/2 small red onion, thinly sliced
- 1/4 cup white vinegar
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh dill (optional)
- pinch of red pepper flakes (optional)
Instructions
- Prepare Pickling Liquid: In a large bowl, combine the white vinegar, apple cider vinegar, sugar, salt, and black pepper. Whisk until the sugar and salt are dissolved.
- Pickle the Vegetables: Add the sliced cucumbers and red onion to the bowl and toss to coat evenly in the pickling liquid. Let the salad sit at room temperature for 20–30 minutes to lightly pickle, stirring occasionally.
- Final Touch: Sprinkle with chopped fresh dill and red pepper flakes if using. Serve chilled or at room temperature.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- For a touch of sweetness, add a splash of honey or thinly sliced carrots.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 35
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
