Here’s a refreshing Pickled Cucumber Salad 🥒✨ — tangy, crunchy, and easy to make.
🥒 Pickled Cucumber Salad
Ingredients (Serves 4–6)
- 2–3 medium cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup white vinegar (or apple cider vinegar)
- ½ cup water
- 2 tablespoons sugar (or alternative sweetener)
- 1 teaspoon salt
- 1 teaspoon dill seeds or 2 tablespoons fresh dill
- Optional: ½ teaspoon black peppercorns, red pepper flakes
Instructions
- Prepare cucumbers and onions
Slice cucumbers and onion thinly. Place in a large bowl or jar. - Make pickling liquid
In a small saucepan, combine vinegar, water, sugar, and salt. Heat until sugar dissolves. Let cool slightly. - Combine & marinate
Pour pickling liquid over cucumbers and onions. Add dill and optional spices. Toss to coat. - Chill
Cover and refrigerate at least 1–2 hours. For best flavor, refrigerate overnight. - Serve
Serve cold as a side dish or topping for sandwiches, burgers, or tacos.
🌟 Tips & Variations
- Quick pickles: Ready in 30–60 minutes but best after a few hours.
- Spicy version: Add sliced jalapeños or red chili flakes.
- Creamy style: Mix with sour cream or yogurt for a creamy cucumber salad.
- Crunch boost: Add sliced radishes or bell peppers.
If you like, I can also give a traditional Southern-style refrigerator pickle salad version that’s sweeter and perfect for summer cookouts.
