Crisp and refreshing—pickled cucumber salad is easy and goes with almost anything. Here’s a classic, simple version you can tweak to taste 🥒
Pickled Cucumber Salad
Ingredients:
- 2–3 cucumbers, thinly sliced
- ½ small red or white onion, thinly sliced (optional)
- ½ cup white vinegar or apple cider vinegar
- ¼ cup water
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp salt
- ¼ tsp black pepper
- Optional add-ins: fresh dill, crushed red pepper, garlic slices
Instructions:
- Prep veggies: Slice cucumbers and onion thinly and place in a bowl or jar.
- Make the pickling liquid: In a small bowl, whisk vinegar, water, sugar, salt, and pepper until dissolved.
- Combine: Pour the liquid over the cucumbers, making sure they’re submerged.
- Chill: Cover and refrigerate for at least 30 minutes (best after 1–2 hours).
- Serve: Stir before serving. Keeps well in the fridge for 2–3 days.
💡 Tips & Variations:
- For extra crunch, sprinkle cucumbers lightly with salt for 10 minutes, then rinse before pickling.
- Want it creamy? Add a spoon of sour cream right before serving.
- Prefer sweet-and-sour? Add a little more sugar.
- German-style: add a splash of oil and lots of dill.
If you want, I can tailor it—sweet, tangy, spicy, or creamy. Just tell me which style you like!
