This Fresh Pickled Cucumber Salad is cool, crunchy, and lightly tangy with a touch of sweetness. Quick to prepare and naturally refreshing, it pairs beautifully with grilled meats, sandwiches, or heavy meals.
🛒 Ingredients (Serves 4)
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3 large cucumbers, thinly sliced
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½ small red onion, thinly sliced
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½ cup white vinegar or apple cider vinegar
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2 tbsp sugar or honey (adjust to taste)
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1 tsp salt
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½ tsp black pepper
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½ tsp crushed red pepper (optional)
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1 tbsp fresh dill, chopped (or parsley)
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½ cup cold water (optional, for milder tang)
👩🍳 Instructions
1️⃣ Prep Vegetables
Place sliced cucumbers and red onion in a bowl or jar.
2️⃣ Make Pickling Dressing
In a small bowl, whisk vinegar, sugar, salt, pepper, crushed red pepper, and water (if using).
3️⃣ Combine
Pour dressing over cucumbers. Toss well to coat evenly.
4️⃣ Chill
Cover and refrigerate for 20–30 minutes for quick-pickle flavor (longer = stronger taste).
5️⃣ Serve
Sprinkle with fresh dill and serve cold.
⭐ Tips & Variations
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Add garlic slices for extra punch
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Use rice vinegar for a lighter flavor
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Add cherry tomatoes or radishes for color
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Keeps well in the fridge for up to 3 days
❓ Q & A
Q: Can I make this ahead?
Yes! It tastes even better after a few hours.
Q: Can I skip sugar?
Yes—use a sugar substitute or leave it out for a fully tangy salad.
Q: Are these fully pickled?
No, this is a quick-pickle—fresh and crunchy, not fermented.