About This Recipe
This Fresh Pickled Cucumber Salad is a quick, lightly pickled side dish, not a long-term preserved pickle. It involves slicing cucumbers and onions thinly, then marinating them in a tangy brine of vinegar, water, salt, and sugar. The salad is meant to be served chilled after a brief resting period, allowing the flavors to meld while the vegetables retain their signature crunch.
Why You’ll Love This Recipe
The recipe requires minimal ingredients and no special canning equipment. The process from preparation to serving can be completed in under an hour, with most of that time being hands-off marinating. The result is a crisp, refreshing, and acidic side that complements rich or grilled foods. Its simplicity makes it easy to adapt with additional herbs or spices.
Ingredients
- 2 medium cucumbers (about 1 pound total), thinly sliced
- 1/2 medium white or red onion, thinly sliced
- 1 cup water
- 1/2 cup distilled white vinegar or apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon whole black peppercorns
- Optional: 2-3 sprigs of fresh dill
Step by Step Instructions
- Wash the cucumbers thoroughly. Using a sharp knife or mandoline, slice them into thin rounds, approximately 1/8-inch thick.
- Peel the onion, halve it, and slice it into very thin half-moons.
- Combine the sliced cucumbers and onions in a large, non-reactive bowl or a glass jar.
- In a separate saucepan, combine the water, vinegar, sugar, salt, and peppercorns. Heat over medium heat, stirring, until the sugar and salt are completely dissolved. This should take 2-3 minutes. Do not boil.
- Carefully pour the warm brine over the cucumbers and onions, ensuring they are fully submerged. Add fresh dill sprigs if using.
- Allow the mixture to cool to room temperature. Once cooled, cover the bowl or jar and refrigerate for at least 30 minutes before serving. For best results, refrigerate for 1-2 hours.
- Before serving, stir gently and use a slotted spoon to drain excess brine from the salad as you plate it.
FAQ
Can I use different types of vinegar?
Yes. Distilled white vinegar provides a sharp, clean acidity. Apple cider vinegar will yield a slightly fruitier, milder flavor. Rice vinegar is another milder option.
How long does it last in the refrigerator?
Stored in an airtight container with the brine, the salad will remain at peak crispness for 2-3 days. The vegetables will gradually soften over time.
Can I add other vegetables?
Yes. Thinly sliced carrots, bell peppers, or radishes can be added. Be aware that adding vegetables with high water content may dilute the brine slightly.
You Must Know
This is a “quick-pickle” or “fresh-pickle” recipe, not a preservation method for long-term shelf storage. The vegetables are not sterilized, and the brine is not designed for canning. The salad must be kept refrigerated. The quality and thickness of cucumber slices directly impact the final texture; thinner slices absorb flavor more quickly but can become limp if marinated too long.
Storage Tips
Always store the salad in its brine inside a sealed, non-reactive container (like glass or food-grade plastic) in the refrigerator. For optimal texture, consume within 48 hours. If the salad develops an off-odor, cloudiness in the brine, or signs of mold, discard it immediately. Do not store at room temperature for more than 2 hours.
About This Recipe
This Fresh Pickled Cucumber Salad is a quick, lightly pickled side dish, not a long-term preserved pickle. It involves slicing cucumbers and onions thinly, then marinating them in a tangy brine of vinegar, water, salt, and sugar. The salad is meant to be served chilled after a brief resting period, allowing the flavors to meld while the vegetables retain their signature crunch.
Why You’ll Love This Recipe
The recipe requires minimal ingredients and no special canning equipment. The process from preparation to serving can be completed in under an hour, with most of that time being hands-off marinating. The result is a crisp, refreshing, and acidic side that complements rich or grilled foods. Its simplicity makes it easy to adapt with additional herbs or spices.
Ingredients
- 2 medium cucumbers (about 1 pound total), thinly sliced
- 1/2 medium white or red onion, thinly sliced
- 1 cup water
- 1/2 cup distilled white vinegar or apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon whole black peppercorns
- Optional: 2-3 sprigs of fresh dill
Step by Step Instructions
- Wash the cucumbers thoroughly. Using a sharp knife or mandoline, slice them into thin rounds, approximately 1/8-inch thick.
- Peel the onion, halve it, and slice it into very thin half-moons.
- Combine the sliced cucumbers and onions in a large, non-reactive bowl or a glass jar.
- In a separate saucepan, combine the water, vinegar, sugar, salt, and peppercorns. Heat over medium heat, stirring, until the sugar and salt are completely dissolved. This should take 2-3 minutes. Do not boil.
- Carefully pour the warm brine over the cucumbers and onions, ensuring they are fully submerged. Add fresh dill sprigs if using.
- Allow the mixture to cool to room temperature. Once cooled, cover the bowl or jar and refrigerate for at least 30 minutes before serving. For best results, refrigerate for 1-2 hours.
- Before serving, stir gently and use a slotted spoon to drain excess brine from the salad as you plate it.
FAQ
Can I use different types of vinegar?
Yes. Distilled white vinegar provides a sharp, clean acidity. Apple cider vinegar will yield a slightly fruitier, milder flavor. Rice vinegar is another milder option.
How long does it last in the refrigerator?
Stored in an airtight container with the brine, the salad will remain at peak crispness for 2-3 days. The vegetables will gradually soften over time.
Can I add other vegetables?
Yes. Thinly sliced carrots, bell peppers, or radishes can be added. Be aware that adding vegetables with high water content may dilute the brine slightly.
You Must Know
This is a “quick-pickle” or “fresh-pickle” recipe, not a preservation method for long-term shelf storage. The vegetables are not sterilized, and the brine is not designed for canning. The salad must be kept refrigerated. The quality and thickness of cucumber slices directly impact the final texture; thinner slices absorb flavor more quickly but can become limp if marinated too long.
Storage Tips
Always store the salad in its brine inside a sealed, non-reactive container (like glass or food-grade plastic) in the refrigerator. For optimal texture, consume within 48 hours. If the salad develops an off-odor, cloudiness in the brine, or signs of mold, discard it immediately. Do not store at room temperature for more than 2 hours.