Fresh Pickled Cucumber Salad
A crunchy, tangy, refreshing snack or side that gets better with time!
This vibrant jar of quick-pickled cucumber salad is irresistibly crisp, slightly sweet, and zesty. It’s the perfect way to preserve summer cucumbers, and it makes an excellent side dish, burger topping, or low-calorie snack. Even better — it stays good in the fridge for up to 2 months (if it lasts that long)!
4 medium cucumbers, thinly sliced (Kirby or English cucumbers work great)
1 small red onion or sweet onion, thinly sliced
1 cup white vinegar
1 cup water
1/2 cup sugar (adjust to taste; use less for a tangier result)
1 tsp salt
1/2 tsp black pepper
1–2 cloves garlic, minced (optional)
1/4 cup chopped fresh parsley or dill (for extra freshness)
2 tbsp carrot, finely diced (optional for color/crunch)
Wash and thinly slice cucumbers and onions. Chop parsley or dill if using.
Make the brine:
In a saucepan over medium heat, combine vinegar, water, sugar, salt, and pepper. Stir until sugar and salt dissolve. Remove from heat and let cool slightly.
Pack the jar:
In clean glass jars (2 quart-size jars or 4 pint-size), layer cucumber slices, onions, garlic (if using), parsley/dill, and carrots if using.
Pour the brine:
Pour the warm brine over the vegetables, covering completely. Tap the jars gently to remove air bubbles.
Refrigerate:
Let the jars cool to room temperature, then cover and refrigerate. Allow to sit at least 12 hours, ideally 24, before eating.
Thin slicing is key for a delicate texture — use a mandoline for consistency.
This recipe is not shelf-stable for pantry use — always store it refrigerated.
You can swap white vinegar for apple cider vinegar for a milder tang.
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