🥒 Fresh Pickled Cucumber Salad
A crunchy, tangy, refreshing snack or side that gets better with time!
This vibrant jar of quick-pickled cucumber salad is irresistibly crisp, slightly sweet, and zesty. It’s the perfect way to preserve summer cucumbers, and it makes an excellent side dish, burger topping, or low-calorie snack. Even better — it stays good in the fridge for up to 2 months (if it lasts that long)!
✅ Ingredients (Yields ~2 quarts)
- 4 medium cucumbers, thinly sliced (Kirby or English cucumbers work great)
- 1 small red onion or sweet onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar (adjust to taste; use less for a tangier result)
- 1 tsp salt
- 1/2 tsp black pepper
- 1–2 cloves garlic, minced (optional)
- 1/4 cup chopped fresh parsley or dill (for extra freshness)
- 2 tbsp carrot, finely diced (optional for color/crunch)
🍳 Instructions
- Prep veggies:
Wash and thinly slice cucumbers and onions. Chop parsley or dill if using. - Make the brine:
In a saucepan over medium heat, combine vinegar, water, sugar, salt, and pepper. Stir until sugar and salt dissolve. Remove from heat and let cool slightly. - Pack the jar:
In clean glass jars (2 quart-size jars or 4 pint-size), layer cucumber slices, onions, garlic (if using), parsley/dill, and carrots if using. - Pour the brine:
Pour the warm brine over the vegetables, covering completely. Tap the jars gently to remove air bubbles. - Refrigerate:
Let the jars cool to room temperature, then cover and refrigerate. Allow to sit at least 12 hours, ideally 24, before eating.
📝 Notes
- Thin slicing is key for a delicate texture — use a mandoline for consistency.
- This recipe is not shelf-stable for pantry use — always store it refrigerated.
- You can swap white vinegar for apple cider vinegar for a milder tang.
💡 Tips
- Add a pinch of crushed red pepper flakes for a spicy version.
- Toss into salads, sandwiches, wraps, or grain bowls.
- Reduce sugar to 1/4 cup for a low-sugar, more tart option.
🍽️ Servings
- Makes about 2 quarts
- Each quart yields about 8 servings (1/2 cup per serving)
- Total: ~16 servings
🧪 Nutritional Info (Per 1/2 cup serving, approx.)
- Calories: 35
- Carbs: 8g
- Sugars: 6g
- Fat: 0g
- Fiber: 1g
- Sodium: 150mg
Varies slightly with sugar and salt adjustments
🌟 Health Benefits
- Low-calorie & hydrating thanks to cucumbers
- Supports digestion — vinegar and garlic have probiotic properties
- Naturally gluten-free and vegan
- Helps with curbing cravings — tangy + slightly sweet flavor profile
- Keeps well — perfect for meal prep
❓ Q&A
Q: Can I use other vegetables?
A: Absolutely! Add thinly sliced radishes, bell peppers, or jalapeños for variety.
Q: How long does it last in the fridge?
A: Up to 2 months in an airtight jar, but best enjoyed within the first 3–4 weeks for peak crunch.
Q: Is this safe for canning?
A: No — this is a refrigerator pickle, not shelf-stable. For canning, use a tested, high-acid water-bath method.
Q: Can I make it sugar-free?
A: Yes! Use a sugar substitute like erythritol or stevia blend, but check that it dissolves well in the brine.