pickled cucumber salad

Here’s a crisp, tangy, and super refreshing Pickled Cucumber Salad—perfect as a side dish for BBQ, Asian meals, sandwiches, or just snacking!

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🥒 Quick Pickled Cucumber Salad

🛒 Ingredients (Serves 4)

• 2 large cucumbers (English or Persian work well), thinly sliced

• ½ small red onion, very thinly sliced (optional)

• ½ cup white vinegar (or rice vinegar for a milder flavor)

• ¼ cup water

• 1–2 tbsp sugar (adjust to taste)

• 1 tsp salt

• ½ tsp black pepper

• Optional add-ins:

  • 1 garlic clove, thinly sliced

  • 1 tsp mustard seeds or dill seeds

  • Fresh dill, chopped

  • Red pepper flakes for heat

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👩‍🍳 Instructions

1. Slice cucumbers & onions very thinly (use a mandolin if you have one) and place them in a bowl or glass jar.

2. Make the brine: In a small saucepan or bowl, combine vinegar, water, sugar, salt, and any optional spices. Stir until sugar and salt are dissolved. (If using hot water, it dissolves faster and infuses flavor better.)

3. Pour the brine over the cucumber and onion slices. Make sure they are fully submerged.

4. Chill & marinate for at least 30 minutes (or overnight for stronger flavor). Stir occasionally if not fully submerged.

5. Serve cold, garnished with fresh dill or sesame seeds if desired.

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✅ Tips & Variations

• Use rice vinegar for a sweeter, milder flavor (especially for Asian meals).

• Add sliced radishes or carrots for color and crunch.

• Store in the fridge for up to 1 week—flavor deepens over time.

• For a Korean-style twist, use gochugaru (Korean chili flakes) and rice vinegar.

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Would you like a creamy version, a spicy Thai-style version, or a no-sugar option?