Fresh Pickled Cucumber Salad 🥒✨

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Fresh Pickled Cucumber Salad 🥒✨

Prep Time: 15 minutes | Chill Time: 24 hours (for best flavor) | Total Time: 15 minutes + chilling
Yields: 2 quarts | Refrigerator Life: Up to 2 months

Why You’ll Love This Pickled Cucumber Salad

Crisp, tangy, and subtly sweet — this Fresh Pickled Cucumber Salad is the kind of snack you’ll keep going back to. It’s ridiculously easy to make with just a few pantry staples and keeps for up to two months in the fridge (though it rarely lasts that long!). Perfect as a side for grilled meats, tossed into sandwiches, or eaten straight from the jar with a fork.

Ingredients

  • 4 medium cucumbers, thinly sliced
  • 1 large onion, thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • ½ cup sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon dill seeds

Instructions

1. Slice the Vegetables

Thinly slice 4 cucumbers and 1 large onion. A mandoline works great for even slices, but a sharp knife will do just fine.

2. Pack the Jars

In two clean quart-sized mason jars (or one large container), layer the sliced cucumbers and onions evenly.

3. Make the Pickling Brine

In a medium saucepan over medium heat, combine:

  • 1 cup white vinegar
  • 1 cup water
  • ½ cup sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon dill seeds
    Stir and bring to a light simmer just until the sugar and salt are fully dissolved. Remove from heat and let cool slightly.

4. Pour the Brine

Carefully pour the warm brine over the cucumber and onion slices in the jars, covering the vegetables completely.

5. Chill and Store

Seal the jars with lids and let them cool to room temperature. Then refrigerate for at least 24 hours before serving for best flavor. The taste only gets better over time!

Tips & Variations

  • Add a kick: Toss in a few crushed red pepper flakes or sliced jalapeños for a spicy twist.
  • Herby upgrade: Add fresh dill sprigs or garlic cloves for extra flavor.
  • Swap vinegar: Apple cider vinegar works beautifully for a softer, fruitier tang.
  • Use different onions: Red onions add a slightly sweeter, more colorful touch.

How to Serve

• As a zesty side dish with BBQ, grilled meats, or fried chicken
• Topped on sandwiches, burgers, or hot dogs
• Mixed into potato salad or tuna salad for added crunch
• Straight from the jar as a low-cal snack!

Storage

  • Fridge: Keeps well in the refrigerator for up to 2 months
  • Do not freeze: Pickled veggies lose their crunch when frozen
  • Store in airtight glass containers or mason jars for best results

Nutrition (Per ½ Cup Serving – Approximate):

  • Calories: 35
  • Carbs: 7g
  • Sugar: 5g
  • Fat: 0g
  • Sodium: 290mg

Whether you’re prepping for summer BBQs or just want a tangy fridge snack ready to go, this easy cucumber salad brings flavor and crunch to every bite.

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