Prep Time: 20 minutes
Cook Time: 5 minutes
Chilling Time: 2 hours (overnight recommended)
Total Time: 2 hours 25 minutes
Servings: 6
Difficulty: Easy
Ingredients
- 3 medium cucumbers, thinly sliced
- 1 large sweet onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¾ cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ¼ cup fresh dill, chopped
Instructions
Step 1: Prepare the Vegetables
Wash the cucumbers thoroughly and slice them into thin, even rounds. Peel and thinly slice the onion. Remove the seeds from both bell peppers and slice them into thin strips.
Place all the vegetables into a large mixing bowl and gently toss together.
Step 2: Make the Pickling Brine
In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, salt, black pepper, mustard seeds, celery seed, garlic, and red pepper flakes if using.
Heat over medium heat, stirring frequently until the sugar completely dissolves. Do not boil vigorously; simply bring the mixture to a gentle simmer for about 3–5 minutes.
Step 3: Combine
Remove the brine from the heat and allow it to cool for about 10 minutes.
Pour the warm brine evenly over the vegetables, ensuring every slice is coated.
Add the chopped fresh dill and gently stir.
Step 4: Chill
Transfer the salad into a large glass container or airtight jar.
Cover tightly and refrigerate for at least 2 hours. For the best flavor, chill overnight.
Step 5: Serve
Stir before serving to redistribute the dressing.
Serve cold alongside grilled chicken, barbecue ribs, hamburgers, pulled pork sandwiches, roasted meats, or fish.
Recipe Tips
- English cucumbers stay crisp longer.
- Sweet onions provide the best flavor, but red onions also work well.
- Add sliced jalapeños for extra heat.
- Fresh dill gives the brightest flavor, though dried dill can be substituted.
- The salad tastes even better after sitting in the refrigerator for 24 hours.
- Store in an airtight container for up to one week.
Recipe Variations
- Add thinly sliced carrots for extra crunch.
- Include cherry tomatoes just before serving.
- Replace white sugar with honey for a slightly different sweetness.
- Mix in fresh parsley for added freshness.
- Add sliced radishes for a peppery bite.
Serving Suggestions
This pickled salad pairs wonderfully with:
- Grilled chicken
- Hamburgers
- Hot dogs
- BBQ ribs
- Smoked brisket
- Fried fish
- Pulled pork sandwiches
- Roasted turkey
- Picnic lunches
- Summer cookouts
Storage
Store the salad in a sealed glass container in the refrigerator for up to 7 days. The vegetables will continue absorbing the pickling liquid, making the flavor even better after the first day.
Do not freeze, as the vegetables will lose their crisp texture.
Nutrition Information (Per Serving)
- Calories: 85
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 290 mg
- Total Carbohydrates: 20 g
- Dietary Fiber: 2 g
- Total Sugars: 16 g
- Protein: 1 g
- Vitamin C: 70% Daily Value
- Vitamin A: 20% Daily Value
- Potassium: 240 mg
- Calcium: 2% Daily Value
- Iron: 3% Daily Value