Fresh Pickled Cucumber Salad
Description:
Fresh Pickled Cucumber Salad is a tangy, crunchy, and refreshing side dish that’s perfect for summer BBQs, family dinners, or as a healthy snack. The best part? It gets even better as it sits in the refrigerator. This easy recipe lasts up to two months in the fridge, but trust us—it’ll be gone long before that!
Servings: Makes about 2 quarts
Prep Time: 15 minutes
Marinating Time: Minimum 24 hours
Total Time: 24 hours 15 minutes
Ingredients
4 medium cucumbers, thinly sliced
1 small onion, thinly sliced
1 cup white vinegar
1 cup granulated sugar
1 tablespoon salt
½ teaspoon black pepper
½ teaspoon celery seed (optional for extra flavor)
½ teaspoon mustard seed (optional)
1 cup water
Instructions
Prepare the Cucumbers & Onion:
Wash and thinly slice the cucumbers. Slice the onion into thin rings.Mix the Brine:
In a medium saucepan, combine vinegar, sugar, salt, water, pepper, and optional spices (celery & mustard seeds). Heat over medium heat until the sugar and salt dissolve completely (do not boil).Assemble the Pickles:
In two clean quart-sized jars, layer cucumbers and onion slices.Pour the Brine:
Carefully pour the warm brine over the cucumber and onion mixture, ensuring they are fully submerged.Seal and Chill:
Seal the jars tightly and refrigerate for at least 24 hours before serving for the best flavor.
Serving Suggestions
Perfect with grilled meats (BBQ chicken, burgers, hot dogs)
Adds crunch to sandwiches & wraps
Great as a healthy snack straight from the jar
Storage
Refrigerate up to 2 months (but it usually disappears in a few days!)
Nutritional Info (per ½ cup serving)
Calories: 35 kcal
Carbs: 8g
Protein: 0.5g
Fat: 0g
Fiber: 1g
Benefits of Fresh Pickled Cucumber Salad
Low in calories – great for weight management
Hydrating – cucumbers are 95% water
Rich in antioxidants – onion & cucumber provide vitamin C
Probiotic potential (if using natural fermentation)
Q&A Section
Q1: Can I use apple cider vinegar instead of white vinegar?
Yes! Apple cider vinegar adds a slightly sweet and fruity flavor to your pickles.
Q2: Do I have to heat the brine?
Heating helps dissolve sugar and salt properly and enhances flavor, but you can also do a cold brine for a crunchier texture.
Q3: How soon can I eat them?
You can taste them after 4–6 hours, but for best flavor, wait 24–48 hours.
Q4: Can I reduce the sugar?
Yes, you can cut it in half for a more tangy taste, or substitute with honey or a sugar substitute.
Q5: How long will they last?
Up to 2 months in the refrigerator, as long as they stay submerged in the brine.