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Fresh Pickled Cucumber Salad

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This Fresh Pickled Cucumber Salad is a crisp and refreshing side dish that combines the tangy flavors of vinegar with the fresh crunch of cucumbers and onions. With a burst of dill and a hint of sweetness, it’s the perfect accompaniment to any summer meal, especially barbecues.

Ingredients

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

  1. Prepare Vegetables: Thinly slice the cucumbers and red onion using a sharp knife or a mandoline. Place the slices in a large bowl.
  2. Make the Pickling Liquid: In a small saucepan, combine the vinegar, water, sugar, salt, and black pepper. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve (about 2-3 minutes). Remove the saucepan from heat and let it cool slightly. For a no-cook version, you can use cold water instead.
  3. Combine: Pour the cooled pickling liquid over the sliced cucumbers and onions. Add the chopped dill and, if you’re using them, the red pepper flakes. Toss the mixture to evenly coat the vegetables.
  4. Chill: Cover the bowl and refrigerate for at least 30 minutes, or for 1-2 hours if possible, to allow the flavors to meld together.
  5. Serve: Stir the salad before serving and enjoy it cold as a refreshing side dish or topping for sandwiches.

Notes

For a creamy version, stir in 2 tablespoons of sour cream or Greek yogurt after the salad has chilled.

If you prefer a spicy kick, add 1/4 teaspoon of red pepper flakes.

Feel free to add extra vegetables like bell peppers or shredded carrots for more crunch.

Store the salad in the fridge for up to 5 days, and the flavors will continue to deepen.

Nutrition

Find it online: https://chocolatecoveredamy.com/fresh-pickled-cucumber-salad/