Here’s a simple and tangy recipe for a Fresh Pickled Cucumber Salad that’s crisp, refreshing, and easy to make:
Ingredients
- 2–3 medium cucumbers, thinly sliced (English cucumbers work well)
- 1 small red onion, thinly sliced
- 1/2 cup white vinegar (or apple cider vinegar for a sweeter tang)
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: fresh dill, garlic slices, or red pepper flakes for extra flavor
Instructions
- Prepare cucumbers and onions:
Wash and thinly slice the cucumbers and onion. You can use a mandoline for uniform slices. - Make the pickling liquid:
In a small bowl, whisk together vinegar, water, sugar, salt, and black pepper until sugar and salt dissolve. - Combine:
Place cucumbers and onions in a large bowl. Pour the pickling liquid over them and toss to coat evenly. - Chill:
Cover and refrigerate for at least 30 minutes. For best flavor, let it sit 2–3 hours or overnight. - Optional garnishes:
Add fresh dill, a few garlic slices, or a pinch of red pepper flakes before serving. - Serve:
Enjoy as a side dish with sandwiches, grilled meats, or as a refreshing snack.
If you want, I can also give you a super quick 10-minute version that’s even crisper and perfect for same-day eating.
Do you want me to do that?
