This pickled cucumber salad is incredibly refreshing, easy to make, and perfect for a light side dish or snack. You’ll love how quickly it comes together, offering a vibrant crunch and tangy flavor that brightens any meal.
Key Ingredients & Substitutions:
- Cucumbers: English cucumbers work best for their thin skin and fewer seeds, but regular cucumbers are fine too (you might want to peel them).
- Vinegar: White vinegar is classic, but apple cider vinegar or rice vinegar can also be used for a slightly different flavor.
- Sweetener: Granulated sugar is common, but honey or maple syrup can be used in smaller amounts for a natural sweetness.
- Onion: Red onion offers a nice bite and color, but a sweet onion or even green onions will work.
Ingredients:
- 2 large English cucumbers, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup white vinegar
- 2 tablespoons granulated sugar (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill, chopped (optional)
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 15 minutes
- Chill Time: 5 minutes (minimum)
- Servings: 4
- Tools Needed: Large bowl, whisk, sharp knife or mandoline
Step-by-Step Instructions:
1. Prepare the Vegetables
Start by washing your cucumbers well. Thinly slice the cucumbers and the red onion. A mandoline can make this quick and uniform, but a sharp knife works perfectly too. Place the sliced vegetables in a large bowl.
2. Whisk the Dressing
In a separate small bowl, combine the white vinegar, granulated sugar, salt, and black pepper. Whisk these ingredients together until the sugar and salt have fully dissolved. This creates your tangy, sweet pickling liquid.
3. Combine and Chill
Pour the prepared dressing over the sliced cucumbers and red onion in the large bowl. Toss everything gently to ensure all the vegetables are coated. For the best flavor, cover the bowl and refrigerate for at least 5 minutes, or up to 30 minutes, allowing the flavors to meld.
4. Add Fresh Herbs (Optional)
If you’re using fresh dill, sprinkle it over the pickled cucumber salad just before serving. Give it another gentle toss. This adds a wonderful fresh aroma and flavor.
Storage Instructions:
Store leftover pickled cucumber salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen over time, and the cucumbers will soften slightly. This salad is best served cold.
Frequently Asked Questions (FAQ):
-
Can I use regular cucumbers instead of English cucumbers?
Yes, but you might want to peel them and scoop out the larger seeds if they are very seedy. -
How long does this pickled cucumber salad last?
It will last for 3-4 days in the refrigerator in an airtight container. -
Can I make this salad ahead of time?
Absolutely! The flavors develop nicely after an hour or two, but it’s best eaten within 24 hours for maximum crispness. -
What can I serve with pickled cucumber salad?
It’s a fantastic side for grilled chicken, fish, sandwiches, or any rich dish that needs a bright, tangy contrast. -
Can I add other vegetables?
Yes, feel free to add thinly sliced bell peppers, radishes, or even cherry tomatoes. -
Is this salad spicy?
No, this recipe is not spicy. You can add a pinch of red pepper flakes if you like some heat.