Here’s a simple and refreshing Fresh Pickled Cucumber Salad a tangy, slightly sweet salad that pairs beautifully with grilled meats, sandwiches, or as a crisp, cool side dish. It’s quick to make and gets better as it sits!
Fresh Pickled Cucumber Salad
🍽️ Serves: 4–6
⏱️ Prep Time: 10 minutes
🕒 Chill Time: 30–60 minutes (or more for deeper flavor)
🧑🍳 Difficulty: Very Easy
🧂 Ingredients
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2 large cucumbers, thinly sliced (English or Persian cucumbers work best)
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½ small red onion, thinly sliced
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¼ cup white vinegar (or apple cider vinegar)
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2 tbsp water
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1 tbsp sugar (adjust to taste)
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½ tsp salt
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¼ tsp black pepper
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Optional:
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1 tbsp fresh dill, chopped
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Pinch of red pepper flakes (for a mild kick)
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1 tsp mustard seeds or celery seeds
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🔪 Instructions
1. Slice the Vegetables
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Thinly slice cucumbers and red onion using a sharp knife or mandoline for uniform slices.
2. Make the Pickling Liquid
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In a bowl or jar, whisk together:
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vinegar, water, sugar, salt, and pepper until sugar dissolves.
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3. Combine and Toss
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In a mixing bowl, toss cucumbers and onions with the pickling liquid.
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Add dill or other optional seasonings if using.
4. Chill
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Cover and refrigerate for at least 30 minutes, ideally 1–2 hours.
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Toss occasionally to keep everything coated and soaking evenly.
🧊 Storage
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Store leftovers in an airtight container in the fridge for up to 3–4 days.
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The flavor intensifies the longer it sits, but cucumbers may lose some crispness after 2 days.
✅ Tips & Variations
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Sweeter salad? Increase sugar to 2–3 tbsp for a bread & butter pickle-style salad.
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More tangy? Use all vinegar (skip the water) and reduce sugar.
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Add-ins: Thinly sliced radish, bell pepper, or carrots add crunch and color.
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No red onion? Use shallots or sweet white onion instead.