Description
Fresh Pickled Cucumber Salad is a crisp, tangy, and refreshing side dish that comes together in under 20 minutes. Featuring a perfect balance of sweet, sour, and crunchy elements, this light and healthy salad is ideal for summer barbecues, weekday dinners, or as a standalone snack. With simple ingredients like cucumbers, vinegar, sugar, and fresh herbs, it delivers vibrant flavors and is easily customizable to suit your taste and dietary needs.
Ingredients
Scale
Main Ingredients
- 2 large firm cucumbers (about 3 cups thinly sliced)
- 1/2 cup white vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Optional Ingredients
- 1/2 small onion, thinly sliced
- 2 tablespoons fresh dill, chopped (or other fresh herbs like basil, mint, or cilantro)
- 1 clove garlic, minced
Variations (Optional)
- Pinch of red pepper flakes or 1 sliced jalapeño for spice
- Substitute honey or maple syrup for sugar (2 tablespoons)
- Thinly sliced radishes or bell peppers for extra crunch (1/4 cup)
- Use apple cider vinegar or rice vinegar (1/2 cup) instead of white vinegar
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly and slice them thinly, about 1/8 inch thick for the perfect bite. Peel partially or entirely as desired for texture preference.
- Make the Pickling Brine: In a bowl, whisk together white vinegar, granulated sugar, and salt until the sugar dissolves completely to form the flavorful brine.
- Add Onions and Herbs: Thinly slice the onions and chop the fresh dill (or other herbs). Add these along with the garlic (if using) to the cucumbers, gently tossing to combine flavors.
- Combine and Chill: Pour the pickling brine over the cucumber mixture and stir well to coat all slices evenly. Refrigerate the salad for at least 15 minutes to allow the flavors to meld and cucumbers to soak up the tangy brine.
Notes
- Use fresh, firm cucumbers for maximum crunch.
- Slice cucumbers thinly (about 1/8 inch) for faster flavor absorption and crispness.
- Adjust sugar amount to balance acidity based on personal taste.
- Chill salad for at least 15 minutes; overnight refrigeration intensifies flavors.
- Add delicate herbs like dill just before serving to maintain freshness.
- Leftover salad keeps well in an airtight container refrigerated for up to 4 days.
- Freezing is not recommended as cucumbers become mushy.
- This salad is best served cold or at room temperature without reheating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 3 g
- Sodium: 210 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: pickled cucumber salad, cucumber salad, quick pickles, fresh side dish, vegan salad, gluten free salad, summer salad, easy cucumber recipe