Fresh Pickled Cucumber Salad Recipe
This Fresh Pickled Cucumber Salad is a refreshing and tangy side dish with crisp cucumbers, sweet and tart vinegar brine, and a burst of fresh dill. It’s a perfect accompaniment to grilled meats, sandwiches, or Southern comfort food. Quick to prepare and easy to store, this recipe brings the perfect balance of flavors with just the right amount of kick from red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: None (no cooking required)
- Total Time: 30 minutes (minimum marination time)
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-cook, Refrigerator marination
- Cuisine: American
- Diet: Vegetarian
Ingredients
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2 large cucumbers, thinly sliced (English cucumbers work great)
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1/2 small red onion, thinly sliced
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1/4 cup white vinegar (or apple cider vinegar for a little sweetness)
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2 tablespoons water
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1 tablespoon sugar (adjust to taste)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional, for a bit of kick)
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2 tablespoons fresh chopped dill (or 1 teaspoon dried)
Instructions
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Prep the veggies: Wash the cucumbers and thinly slice them using a knife or mandoline for even slices. Slice the red onion thinly and set aside.
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Make the pickling brine: In a small bowl or measuring cup, mix the vinegar, water, sugar, salt, black pepper, and red pepper flakes (if using). Stir until the sugar and salt are dissolved.
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Combine: In a medium bowl, toss the cucumbers and onions together. Pour the brine over the top and mix well.
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Add dill: Sprinkle the chopped dill over the salad and stir again to combine all the flavors.
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Chill and marinate: Cover and refrigerate for at least 30 minutes to let the flavors meld — though it tastes even better after a few hours or overnight.
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Serve: Serve cold as a side dish. It pairs especially well with grilled meats, sandwiches, or Southern comfort foods.
Notes
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If you prefer a sweeter flavor, try using apple cider vinegar instead of white vinegar.
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For a spicy kick, adjust the amount of red pepper flakes to your taste.
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You can make this salad ahead of time and store it in the fridge for up to 3-4 days.
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For a more vibrant flavor, let the salad marinate overnight.
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 20
- Sugar: 3g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg