Here’s a Fresh Pickled Cucumber Salad—crisp, tangy, lightly sweet, and perfect as a quick side dish. This is a refrigerator pickle–style salad, ready fast and very refreshing.
🥒 Fresh Pickled Cucumber Salad
Yield
4 servings
Prep Time
10 minutes
Chill Time
20–60 minutes (optional but recommended)
🧾 Ingredients
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2 large English cucumbers or 4 small cucumbers
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½ small red onion, thinly sliced (optional)
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½ cup (120 ml) white vinegar or apple cider vinegar
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2 tablespoons sugar (adjust to taste)
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
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1 tablespoon olive oil (optional, for richness)
Optional add-ins
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1 clove garlic, thinly sliced
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Pinch of red pepper flakes
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½ teaspoon mustard seeds
🔥 Directions
1. Prepare the Cucumbers
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Wash cucumbers thoroughly.
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Slice thinly into rounds or half-moons.
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For extra crispness, slice evenly and not too thick.
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Place cucumbers (and red onion, if using) in a large bowl.
2. Make the Pickling Dressing
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In a small bowl, whisk together:
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Vinegar
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Sugar
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Salt
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Black pepper
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Dill
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Whisk until sugar dissolves.
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Stir in olive oil if using.
3. Combine
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Pour dressing over cucumbers.
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Toss gently to coat evenly.
4. Chill & Serve
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Cover and refrigerate 20–60 minutes for best flavor.
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Toss again before serving.
✨ Variations
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Creamy Pickled Cucumber Salad: Add ¼ cup sour cream or Greek yogurt.
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Asian-Style: Use rice vinegar, add sesame oil and sesame seeds.
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Extra Crunch: Sprinkle with a little salt, let cucumbers drain 10 minutes, then proceed.
🧠 Tips
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English cucumbers need less peeling and have fewer seeds.
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Don’t marinate too long (over 24 hours) or cucumbers may soften.
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Taste and adjust vinegar/sugar balance to your preference.
🧊 Storage
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Store covered in the refrigerator for up to 2 days.
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Best eaten fresh for maximum crunch.