Description
This Fresh Pickled Cucumber Salad is a crisp, tangy side dish bursting with dill and vinegar flavor. Perfect for summer barbecues or a light, refreshing snack!
Ingredients
Scale
- 2 large English cucumbers (or 4 Persian cucumbers), thinly sliced
- 1 small red onion, thinly sliced
- 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
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Optional: 1/4 tsp red pepper flakes for a spicy kick
Instructions
- Prepare Vegetables: Thinly slice cucumbers and red onion using a sharp knife or mandoline. Place in a large bowl.
- Make the Pickling Liquid: In a small saucepan, combine vinegar, water, sugar, salt, and black pepper. Heat over medium, stirring until sugar and salt dissolve, about 2-3 minutes. Remove from heat and let cool slightly (or use cold water for a no-cook version).
- Combine: Pour the pickling liquid over the cucumbers and onions. Add chopped dill and red pepper flakes if using. Toss to coat evenly.
- Chill: Cover and refrigerate for at least 30 minutes to let flavors meld (1-2 hours is ideal for best taste).
- Serve: Stir before serving and enjoy cold as a side dish or topping for sandwiches.
Notes
- For a creamier version, stir in 2 tbsp sour cream or Greek yogurt after chilling.
- Keeps well in the fridge for up to 5 days in an airtight container; flavors intensify over time.
- Use a mandoline for uniform slices, but watch your fingers!
- Prep Time: 10 minutes
- Cook Time: 3 minutes (optional heating)
- Category: Side Dish
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 5g
- Sodium: 380mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0g