Fresh Pickled Cucumber Salad

Fresh Pickled Cucumber Salad

A crisp, tangy, slightly sweet cucumber salad that gets better as it sits. This refreshing side dish is perfect for summer meals, BBQs, or anytime snacking. Keeps well in the fridge for up to 2 months—but you’ll probably finish it much sooner!

Ingredients (Makes 2 Quarts)

• 4 medium cucumbers, thinly sliced

• 1 small onion, thinly sliced

• 1 cup white vinegar

• ½ cup water

• 2 tablespoons sugar

Optional add-ins for extra flavor:

• 1 tsp mustard seeds

• ½ tsp black peppercorns

• A pinch of chili flakes (for heat)

• 1 clove garlic, sliced

• Fresh dill or a bay leaf

Instructions

1. Prep the Veggies:
   Thinly slice cucumbers and onion. You can use a mandoline for even slices.

2. Make the Brine:
   In a saucepan, combine white vinegar, water, and sugar. Heat over medium just until sugar dissolves (no need to boil). Remove from heat and let cool slightly.

3. Combine & Pack:
   In two clean quart jars (or one large container), layer cucumbers and onions. Pour the warm brine over the veggies, making sure everything is submerged.

4. Chill & Store:
   Seal the jars or container tightly and refrigerate. Allow at least 24 hours before serving for best flavor. Tastes even better after a few days!

Storage Tips

• Refrigeration Life: Up to 2 months in the fridge, sealed tightly.

• No Canning Required: This is a refrigerator pickle, not shelf-stable.

• Shake Occasionally: Every few days, give the jars a gentle shake to redistribute flavors.

Serving Suggestions

• As a cool side with grilled meats or burgers

• On top of pulled pork or chicken sandwiches

• Tossed into salads or grain bowls

• Eaten straight from the jar as a crisp, tangy snack!