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Fresh Pickled Cucumber Salad

Recipe by Evelyn Marcella Rivera

Crisp cucumbers and onion quick-pickled in a tangy vinegar brine with garlic and dill. Ready in 10 minutes of active work, best after 4 hours in the fridge — the side dish that goes with absolutely everything.

  • Total Time15 minutes
  • Yield6 servings 1x

Ingredients

Units Scale
  • 4 medium cucumbers, thinly sliced
  • 1 small onion, thinly sliced
  • 1 cup white vinegar
  • 0.5 cup water
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.25 tsp red pepper flakes (optional)
  • fresh dill, chopped (optional, for garnish)

Instructions

  1. Slice the Cucumbers and Onion Slice the Cucumbers and Onion: Thinly slice the cucumbers and onion — about 1/8 inch or thinner for the best texture. A mandoline makes this fast and consistent but a sharp knife works fine. Combine in a large bowl.
  2. Make the Brine Make the Brine: Combine vinegar, water, sugar, salt, black pepper, garlic powder, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat.
  3. Pour and Stir Pour and Stir: Pour the warm brine over the cucumbers and onion. Stir to make sure everything is submerged and evenly coated.
  4. Cool and Refrigerate Cool and Refrigerate: Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours. Overnight is better — the cucumbers absorb more brine and the flavor deepens significantly.
  5. Serve Serve: Garnish with chopped fresh dill before serving. Serve cold, straight from the fridge.

Notes

English cucumbers work best — fewer seeds and thinner skin, no peeling required. If using regular cucumbers, peel and seed before slicing. Slice as thin as possible for the best texture; a mandoline set to 1/8 inch is ideal. The salad keeps refrigerated in an airtight container for up to 5 days. The brine can be reused once — add fresh cucumbers to an existing batch.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad, Side Dish, Snack
  • Cuisine: American

Nutrition

  • Calories: 35
  • Sugar: 5
  • Sodium: 390
  • Carbohydrates: 8
  • Fiber: 1
  • Protein: 1

Find it online: https://blesseddish.com/fresh-pickled-cucumber-salad/