Description: This crisp and refreshing Fresh Pickled Cucumber Salad is a simple yet satisfying dish that’s perfect as a snack, side, or even a light lunch. The combination of thinly sliced cucumbers, sweet onion, and a tangy vinegar brine creates a flavor explosion that gets better with time. It’s quick to prepare, requires minimal cooking, and can be stored in the refrigerator for weeks, making it a fantastic make-ahead option. The addition of fresh dill and a touch of red pepper flakes adds layers of complexity, making this salad a guaranteed crowd-pleaser.
Ingredients:
- 4 medium cucumbers, thinly sliced (English or Persian cucumbers are ideal)
- 1 small onion, thinly sliced (yellow, white, or red onion, depending on preference)
- 1 cup white vinegar (distilled white vinegar or apple cider vinegar)
- 1/2 cup water
- 2 tablespoons sugar (granulated white sugar or cane sugar)
- 1 teaspoon salt (sea salt or kosher salt)
- 1/2 teaspoon black pepper (freshly ground is best)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Fresh dill, chopped (optional, for added freshness and flavor)
Preparation:
Step 1: Prepare the Vegetables: Thoroughly wash the cucumbers. You can peel them if desired, but leaving the skin on adds texture and nutritional value. Thinly slice the cucumbers, preferably using a mandoline for even slices. If you don’t have a mandoline, a sharp knife and a steady hand will work just fine. Thinly slice the onion as well. Aim for slices that are uniform in thickness to ensure even pickling.
Step 2: Combine Cucumbers and Onions: In a large bowl, gently combine the sliced cucumbers and onions. Make sure the vegetables are evenly distributed throughout the bowl. Using a large bowl allows for easy mixing and ensures that the brine adequately coats all the ingredients.
Step 3: Prepare the Brine: In a separate saucepan, combine the white vinegar, water, sugar, salt, black pepper, garlic powder, and red pepper flakes (if using). Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally until the sugar and salt have completely dissolved. This ensures a smooth and well-balanced brine.
Step 4: Pour Brine Over Vegetables: Once the brine is ready, carefully pour it over the cucumber and onion mixture in the large bowl. Gently stir to ensure that all the vegetables are fully submerged in the brine. This is crucial for proper pickling.
Step 5: Cool and Refrigerate: Allow the mixture to cool to room temperature. Once cooled, transfer the salad to airtight containers (such as jars or food storage containers). Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and intensify. The longer the salad sits, the better the flavor will become. This allows the pickling process to fully penetrate the cucumbers and onions.
Why You Will Love This Recipe:
This Fresh Pickled Cucumber Salad is a game-changer because it’s incredibly easy to make, versatile, and bursting with flavor. The simplicity of the ingredients makes it a budget-friendly option, and the recipe can be easily customized to suit your personal taste. The contrasting textures of the crisp cucumbers and tender onions, combined with the tangy-sweet brine, create a truly addictive salad. It’s a fantastic way to use up excess cucumbers from your garden or a farmer’s market. Plus, the fact that it gets better over time makes it a perfect make-ahead dish for parties, picnics, or a quick and healthy snack. It’s a refreshing alternative to heavier side dishes and a great way to add a little zest to your meals. You will love having a jar of this refreshing salad in your fridge ready to go!
COOKING Rating: Easy
Serving Suggestions:
- As a snack: Enjoy it straight from the jar for a refreshing and healthy snack.
- As a side dish: Serve it alongside grilled meats, fish, sandwiches, or burgers.
- In salads: Add it to green salads for extra crunch and flavor.
- On sandwiches and wraps: Use it as a topping for sandwiches and wraps to add a tangy kick.
- With cheese and crackers: Pair it with cheese and crackers for a delightful appetizer.
- With tacos or wraps: Add it to your tacos or wraps for a fresh crunch.
Tips:
- For the best flavor and texture, use English or Persian cucumbers. They have thinner skins and fewer seeds.
- Adjust the amount of sugar and red pepper flakes to your liking. If you prefer a sweeter salad, add more sugar. For a spicier kick, increase the amount of red pepper flakes.
- Make sure the vegetables are fully submerged in the brine to ensure even pickling.
- Store the salad in airtight containers in the refrigerator for up to two months.
- If you don’t have fresh dill, you can use dried dill, but fresh dill will provide a more vibrant flavor.
- For an extra layer of flavor, add a teaspoon of mustard seeds to the brine.
- Experiment with different types of vinegar, such as apple cider vinegar or rice vinegar, for a slightly different flavor profile.
- You can add other vegetables to the salad, such as bell peppers, carrots, or radishes.
- Letting the salad sit for at least 24 hours before serving really intensifies the flavors.
Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes (plus at least 4 hours of refrigeration)
Nutritional Information: (Approximate, per serving) (Please note that nutritional information can vary based on the precise ingredients used and portion sizes)
- Calories: 45-60
- Protein: 1g
- Sodium: 200-250mg
Conclusion:
This Fresh Pickled Cucumber Salad is a testament to the fact that simple ingredients and easy techniques can create a truly delicious and satisfying dish. Whether you’re looking for a quick snack, a refreshing side, or a way to add some zest to your meals, this recipe is a winner. The tangy-sweet flavor and crisp texture are sure to delight your taste buds. So, go ahead and give it a try, and you’ll quickly understand why this salad never lasts long in the refrigerator!
Questions and Answers about this Recipe:
Q1: Can I use regular cucumbers instead of English or Persian cucumbers?
A: Yes, you can use regular cucumbers, but keep in mind that they tend to have thicker skins and larger seeds. If you use regular cucumbers, you might want to peel them and remove the seeds before slicing to improve the texture of the salad. English and Persian cucumbers are preferred because their thinner skins and fewer seeds result in a more delicate and palatable salad.
Q2: How long does this salad last in the refrigerator?
A: This Fresh Pickled Cucumber Salad can last for up to two months in the refrigerator, as long as it’s stored in airtight containers. The vinegar brine acts as a preservative, helping to keep the cucumbers and onions fresh for an extended period. However, the quality of the salad is best within the first few weeks, as the cucumbers may become slightly softer over time. It is best to observe it before consumption.
Q3: Can I make this recipe without sugar?
A: Yes, you can reduce or eliminate the sugar if you prefer a less sweet salad. If you omit the sugar entirely, the salad will have a tangier flavor. You can also experiment with using sugar substitutes like stevia or monk fruit, but keep in mind that these substitutes may alter the flavor slightly. Agave, honey, or maple syrup are other good choices. Start with a small amount and taste as you go.
Q4: Is it necessary to refrigerate the salad for at least 4 hours before serving?
A: While you can technically eat the salad immediately after pouring the brine over the cucumbers and onions, it’s highly recommended to refrigerate it for at least 4 hours, or preferably overnight. This allows the flavors to meld and intensify, resulting in a much more flavorful and balanced salad. The refrigeration period allows the pickling process to fully penetrate the vegetables.
Q5: Can I add other vegetables to this salad?
A: Absolutely! This recipe is very versatile, and you can easily add other vegetables to customize it to your liking. Some great additions include thinly sliced bell peppers (red, yellow, or green), carrots, radishes, or even green beans. When adding other vegetables, make sure to slice them thinly to ensure they pickle properly and complement the overall texture of the salad.
