Description
This Fresh Pickled Cucumber Salad is a crisp, tangy side dish perfect for summer meals or as a refreshing topping for sandwiches. Made quickly with cucumbers, red onion, and a flavorful pickling brine, it combines the brightness of vinegar and the aroma of fresh dill for a simple yet delicious salad that enhances any dish.
Ingredients
Scale
Vegetables
- 2 large English cucumbers (or 4 Persian cucumbers), thinly sliced
- 1 small red onion, thinly sliced
Pickling Liquid
- 1/2 cup white vinegar (or apple cider vinegar)
- 1/4 cup water
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp black pepper
Herbs & Spices
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Optional: 1/4 tsp red pepper flakes for a spicy kick
Instructions
- Slice Vegetables: Thinly slice cucumbers and red onion using a sharp knife or mandoline. Place them in a large bowl to prepare for pickling.
- Prepare Pickling Liquid: In a small saucepan, combine vinegar, water, sugar, salt, and black pepper. Heat over medium heat, stirring constantly until the sugar and salt dissolve completely, about 2-3 minutes. Remove from heat and allow the solution to cool slightly for optimal flavor infusion.
- Combine Ingredients: Pour the warm pickling liquid evenly over the sliced cucumbers and onions. Add the chopped fresh dill and red pepper flakes if desired, then toss gently to coat all ingredients thoroughly.
- Refrigerate: Cover the bowl and refrigerate the salad for at least 30 minutes. Allowing it to chill for 1-2 hours is ideal for the flavors to meld beautifully and intensify.
- Serve: Stir the salad before serving to redistribute the pickling liquid. Enjoy it cold as a bright, crunchy side dish or use it as a flavorful topping for sandwiches.
Notes
- For a no-cook version, use cold water instead of heating the pickling liquid, but expect a slightly less intense flavor.
- Persian cucumbers can be used as a substitute for English cucumbers and offer a more delicate texture and flavor.
- Adjust the sugar and salt levels to taste depending on preference for sweetness or saltiness.
- The salad keeps well refrigerated for up to 3 days, making it a great make-ahead side.
- Add red pepper flakes carefully to control the heat intensity, or omit for a milder salad.
