Pickled Cucumber Salad: A Refreshing Tangy Crunch for Every Meal
Introduction
Looking for a light, zesty side dish that pairs perfectly with just about everything? This Pickled Cucumber Salad is a crisp and refreshing dish with a delightful balance of tang, sweetness, and a hint of spice. It’s perfect for grilling season, potlucks, or as a palate cleanser. Great for searches like “easy cucumber salad,” “quick pickled vegetables,” or “no mayo summer salads.”
Origin and Cultural Significance
Pickled cucumber salads have roots in many global cuisines—from Eastern European dill pickles to Korean-style kimchi. This version is inspired by Scandinavian and Southern U.S. traditions where cucumbers are quick-pickled and served chilled, often alongside fried foods or heavy dishes to cut through the richness.
Ingredients
Serves 4–6
- 3 cups thinly sliced cucumbers (English or Persian cucumbers work best)
- ½ small red onion, thinly sliced
- 1 tsp salt
- ½ tsp sugar
- ½ cup white vinegar or apple cider vinegar
- ¼ cup water
- 1 tbsp honey or agave syrup (optional)
- 1 clove garlic, smashed
- 1 tsp mustard seeds or celery seeds (optional)
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- Cracked black pepper, to taste
Instructions
1. Prep the Cucumbers
- Thinly slice cucumbers and onions. You can use a mandoline slicer for even cuts.
- Toss with salt in a colander and let sit for 10–15 minutes to draw out moisture. Pat dry with a paper towel.
2. Make the Pickling Brine
- In a small saucepan, combine vinegar, water, sugar, and honey (if using).
- Add garlic, mustard seeds, and bring just to a simmer until sugar dissolves. Remove from heat and let cool slightly.
3. Combine & Chill
- In a bowl or jar, layer cucumbers and onions.
- Pour the warm brine over the vegetables. Stir gently. Add dill and cracked pepper.
- Chill for at least 30 minutes before serving (best after 2–4 hours or overnight).
Optional Additions
- Add thin slices of carrot or radish for color and crunch
- Include red pepper flakes for a spicy version
- Use rice vinegar and sesame oil for an Asian twist
- Garnish with fresh mint or cilantro for a bright, herby finish
Nutritional Information (Per Serving)
Calories: ~30
Carbohydrates: ~6g
Protein: ~1g
Fat: ~0g
Fiber: ~1g
Sodium: ~150mg
Sugar: ~3g
Health Benefits
- Low in calories but high in hydration
- Rich in antioxidants from cucumbers and onions
- Vinegar may help regulate blood sugar and support gut health
- Naturally gluten-free and vegan
Tips for Success
- Use seedless cucumbers to avoid excess moisture
- Always chill before serving for best flavor and crunch
- Make a big batch—it keeps well in the fridge for up to a week
- Pair with grilled meats, sandwiches, or as a light salad on its own
Conclusion
This Pickled Cucumber Salad is a simple yet flavorful way to elevate any meal. It’s quick to prepare, stores beautifully, and offers a tangy brightness that keeps your taste buds wanting more.
Recommendation
Serve with BBQ, burgers, or baked fish. It also makes an excellent topping for tacos or wraps, adding crisp texture and acidity.
Eat Fresh, Stay Light
This dish proves that simple ingredients can create powerful flavor. Whether you’re hosting a backyard cookout or meal prepping for the week, this pickled cucumber salad is a versatile winner.