🥒 Pickled Cucumber Salad (Quick & Tangy)
This crunchy, tangy cucumber salad is easy to make and perfect as a side dish with sandwiches, grilled meats, or comfort food.
📝 Ingredients
- 3–4 medium cucumbers, thinly sliced (English or Kirby cucumbers work best)
- ½ medium red onion, thinly sliced
- 1 teaspoon salt
- ½ cup apple cider vinegar (or white vinegar)
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 1 teaspoon mustard seeds (optional)
- ½ teaspoon crushed red pepper flakes (optional for a little heat)
- Fresh dill or parsley, chopped (optional garnish)
👩🍳 Instructions
- Prepare cucumbers
- Slice cucumbers thinly. Place in a colander and sprinkle with salt. Let sit 15–20 minutes to draw out excess water, then gently pat dry.
- Make pickling dressing
- In a small saucepan, combine vinegar, sugar, black pepper, mustard seeds, and red pepper flakes. Heat until sugar dissolves. Let cool slightly.
- Assemble salad
- In a bowl, combine cucumbers and onions. Pour the pickling dressing over the top and toss to coat evenly.
- Chill & serve
- Refrigerate at least 30 minutes before serving for flavors to meld. Garnish with fresh dill or parsley if desired.
🍴 Tips
- For extra crisp cucumbers, soak slices in ice water for 15 minutes before salting.
- Can be stored in the fridge for up to 3–4 days.
I can also give a classic Southern-style version with sugar, vinegar, and a hint of mustard seeds that tastes just like deli pickles if you want. Do you want me to share that one too?
