Preparation Time: 15 minutes
Marinating Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Difficulty: Easy
Ingredients
- 3 large English cucumbers, thinly sliced
- ½ medium red onion, thinly sliced
- 1 cup white vinegar
- ½ cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon mustard seeds
- ½ teaspoon celery seeds
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon red pepper flakes (optional)
Instructions
Step 1: Prepare the Vegetables
Wash the cucumbers thoroughly and slice them into thin, even rounds. Thin slices allow the cucumbers to absorb the flavorful pickling liquid quickly while maintaining their crisp texture. Thinly slice the red onion and place both vegetables into a large mixing bowl.
Step 2: Make the Pickling Brine
In a medium saucepan, combine the white vinegar, water, sugar, salt, black pepper, mustard seeds, celery seeds, and minced garlic. Heat over medium heat, stirring until the sugar and salt dissolve completely. Do not allow the mixture to boil vigorously; a gentle simmer is enough.
Step 3: Cool the Brine
Remove the saucepan from the heat and let the pickling liquid cool for about 10 minutes. Slightly cooling the brine prevents the cucumbers from softening while still allowing them to absorb the flavors effectively.
Step 4: Combine Everything
Pour the cooled brine over the sliced cucumbers and onions. Add the fresh dill, parsley, and optional red pepper flakes. Toss everything together until the vegetables are evenly coated.
Step 5: Marinate
Cover the bowl or transfer the salad to an airtight container. Refrigerate for at least 1 hour. For the best flavor, allow the salad to marinate for 4 to 12 hours before serving.
Step 6: Serve
Before serving, gently stir the salad to redistribute the herbs and pickling liquid. Garnish with additional fresh dill if desired. Serve chilled.
Recipe Tips
- English cucumbers work best because they contain fewer seeds and have thinner skins.
- For extra crunch, sprinkle the cucumber slices with salt and let them sit for 20 minutes before rinsing and drying.
- Fresh dill provides the most vibrant flavor, but dried dill can be substituted if necessary.
- Adjust the sugar to create a sweeter or tangier pickle according to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Variations
- Add sliced radishes for extra color and crunch.
- Mix in cherry tomatoes before serving for a fresh twist.
- Use apple cider vinegar instead of white vinegar for a slightly fruity flavor.
- Add thinly sliced jalapeños for a spicy version.
- Sprinkle crumbled feta cheese over the salad just before serving for a Mediterranean-inspired variation.
Serving Suggestions
Fresh Pickled Cucumber Salad pairs beautifully with grilled chicken, steak, salmon, burgers, barbecue ribs, roasted vegetables, sandwiches, wraps, or picnic meals. It also makes a refreshing addition to holiday buffets and potluck gatherings.
Storage
Store the salad in an airtight container in the refrigerator for up to 5 days. The flavor continues to develop over time, making it even tastier the next day. Stir before serving.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. In fact, preparing it several hours ahead allows the flavors to deepen.
Can I use regular cucumbers?
Absolutely. Peel them if the skin is thick or waxy, and remove large seeds if necessary.
Is this recipe vegan?
Yes. All ingredients are plant-based.
Can I freeze it?
Freezing is not recommended because cucumbers lose their crisp texture after thawing.
Nutrition Information (Per Serving)
- Calories: 55
- Carbohydrates: 11g
- Protein: 1g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 390mg
- Potassium: 220mg
- Fiber: 1g
- Sugar: 8g
- Vitamin C: 8% DV
- Vitamin A: 2% DV
- Calcium: 2% DV
- Iron: 2% DV