Description

Fresh Pickled Cucumber Salad is a crisp, tangy, and refreshing side dish that combines fresh cucumbers with a vibrant pickling brine. This quick and easy recipe delivers a perfect balance of acidity, sweetness, and crunch, making it ideal for complementing grilled meats, sandwiches, or grain bowls. Ready in under 20 minutes and packed with gut-friendly probiotics, it’s a simple yet flavorful salad that brightens any meal.

Ingredients

Scale

Vegetables

3 cups firm, fresh cucumbers, thinly sliced (preferably Kirby cucumbers)
Optional: thinly sliced radishes or carrots for extra crunch

Pickling Brine

1/2 cup white vinegar
2 tablespoons sugar (or honey/maple syrup as a substitute)
1 teaspoon salt
2 cloves garlic, minced

Herbs and Seasonings

2 tablespoons fresh dill, chopped (or other fresh herbs like mint or basil)
1/4 teaspoon red pepper flakes (optional, adjust for heat)
Optional: sliced jalapeños for extra spiciness

Instructions

Prepare the Cucumbers: Wash and thinly slice your cucumbers using a sharp knife or mandoline to ensure evenly sized pieces that will absorb the pickling liquid perfectly.
Mix the Pickling Brine: In a bowl, combine white vinegar, sugar, salt, and minced garlic. Stir thoroughly until the sugar and salt have completely dissolved, creating a balanced and flavorful marinade.
Combine and Add Herbs: Place the sliced cucumbers into a serving bowl or jar, then pour the pickling brine over them. Add fresh dill and red pepper flakes if using. Gently stir to coat all slices evenly with the brine and herbs.
Chill to Marinate: Cover the container and refrigerate for at least 30 minutes to allow the cucumbers to soak up the tangy flavors. For best taste and texture, let it marinate for a few hours or overnight before serving.

Notes

Use Kirby cucumbers for their thicker skin and firm texture that holds up well during pickling.
Slice cucumbers consistently to ensure even flavor absorption and a satisfying crunch.
Taste the brine before pouring; adjust sweetness and acidity to your preference by altering sugar or vinegar amounts.
Refrigerate the salad while it marinates to enhance flavor melding and preserve crispness.
Store leftovers in airtight containers in the refrigerator; they remain fresh and crunchy up to one week.
Freezing is not recommended as cucumbers become mushy after thawing.
The salad is best served cold and does not require reheating.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizers
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 45
Sugar: 3 g
Sodium: 350 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg

Keywords: pickled cucumber salad, fresh pickled cucumber, cucumber salad, quick pickle, tangy cucumber salad, healthy side dish, probiotic salad