Pickled Cucumber Salad
Table of Contents
Fresh, crunchy, and flavorful, pickled cucumber salad is a delicious way to enjoy fresh cucumbers. This quick pickled cucumber salad, featuring sliced cucumbers, red onion, and a simple brine, will give you an unbeatable tangy flavor and a deliciously refreshing side dish.
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Everything you want in a refreshing side dish, our pickled cucumber salad is marinated in vinegar and spices. Wow your guests with this perfect way to use up all those fresh veggies during cucumber season.
These marinated cucumbers can be served as an appetizer, snack, or side dish. They’re perfect for picnics because you can make them ahead of time and they keep well in the fridge. Pair them with some grilled chicken, pasta salad, and corn on the cob for a filling meal.
This amazing, tangy cucumber salad is a great way to keep fresh cucumbers tasty for a bit longer. Once you taste this deliciousness, you’ll never go back to regular old cucumber salad again.
Pickled Cucumber Salad Ingredients
- Vinegar - white vinegar
- Sugar - granulated sugar
- Salt - kosher salt
- Celery seed
- Red pepper flakes
- Onion - red onion
- Dill - fresh dill
Give your salad a little kick by adding more red pepper flakes. You can substitute dried dill for the fresh dill sprigs, or if you do not care for dill, you can remove it from the ingredients.
You can substitute a sweet yellow onion for the red onion in this simple recipe; it is a matter of personal preference. You can also use apple cider vinegar instead of white vinegar, but it will change the marinade color slightly. The color on the skin of the cucumber, as well as the red of the red onion, will bleed and slightly change the color of the salad marinade.
This marinated salad will keep for up to a month in the jar. Double or triple your recipe to use up all the cucumbers from your garden. You can also make this salad ahead of time and allow it to marinate in the fridge until you are ready to serve.
How to Make Pickled Cucumber Salad
FIRST STEP: Add the vinegar, sugar, salt, celery seed, and red pepper flakes to a 2 to 3-quart saucepan over medium-high heat. Stir the vinegar mixture constantly until the sugar completely dissolves. Remove the pan from the heat. Allow the vinegar mixture to rest for 10 to 15 minutes, until completely cooled.
SECOND STEP: Alternate layers of the sliced cucumber, onion, and fresh dill in the quart canning jar.
THIRD STEP: Once the vinegar mixture is cooled, slowly pour over the cucumber and onion. Allow the salad to marinate for 15 minutes before serving.
Should I peel the cucumber for this salad?
It is entirely up to you if you want to peel the cucumbers before adding them to the salad. If you are using English cucumbers, it isn’t necessary as they have fairly thin skins, however, if you are using a different kind of cucumbers, you may want to remove the skin. If you’d like, you can use a vegetable peeler or sharp knife to remove alternate strips of the cucumber skin.
What kind of vinegar should I use?
You could use plain white vinegar, rice vinegar, apple cider vinegar, or even red wine vinegar. It is a matter of personal preference, and they will each result in a slightly different flavor and color.
Can I use a different variety of onions in this recipe?
Yes! If you are not a fan of red onions, sweet onions would be a good choice instead.
How to Store Pickled Cucumber Salad
IN THE FRIDGE: Store any leftovers of this pickled cucumber and onion salad in the quart jar in the refrigerator for up to 1 month. Note that the red from the onion will bleed and change the color of the salad marinade.
IN THE FREEZER: This marinated cucumber salad should not be stored in the freezer as the vegetables will become soggy.
Pickled Cucumber Salad
- 1¼ cups white vinegar
- ⅔ cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon celery seed
- ¼ teaspoon red pepper flakes
- 2 large thinly sliced fresh cucumbers
- 1 cup thinly sliced red onion
- 4 sprigs of fresh dill I chose to trim the stalks off and left only the dill fronds
- Add the vinegar, sugar, salt, celery seed, and red pepper flakes to a 2 to 3-quart saucepan over medium-high heat. Stir the vinegar mixture constantly until the sugar completely dissolves. Remove the pan from the heat. Allow the vinegar mixture to rest for 10 to 15 minutes, until completely cooled.
- Alternate layers of the sliced cucumber, onion, and fresh dill in the quart canning jar.
- Once the vinegar mixture is cooled, slowly pour over the cucumber and onion. Allow the salad to marinate for 15 minutes before serving.
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