Pickled Cucumber Salad

Our pickled cucumber salad is marinated in vinegar and spices and is a great way to keep the fresh cucumbers from your garden tasty for a bit longer.

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This quick pickled cucumber salad is everything you want in a summer side dish—fresh, crunchy, and flavorful. Sliced cucumbers, red onion, and a simple brine will give you an unbeatable tangy flavor and a deliciously refreshing side dish.

Pickled Cucumber Salad Ingredients

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You’ll need:

• 1¼ cups white vinegar
• ⅔ cup granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon celery seed
• ¼ teaspoon red pepper flakes
• 2 large thinly sliced fresh cucumbers 
• 1 cup thinly sliced red onion
• 4 sprigs of fresh dill (I chose to trim the stalks off and left only the dill fronds)

Substitutions And Additions

SPICY: You can add more red pepper flakes if you enjoy a spicier salad.

DILL: You can substitute dried dill for the fresh dill sprigs, or if you do not care for dill, you can remove it from the ingredients.

VINEGAR: You can substitute apple cider vinegar for the white vinegar, but it will change the marinade color slightly.

ONION: You can substitute sweet yellow onion for the red onion in this simple recipe; it is a matter of personal preference.

How to Make This Pickled Cucumber Salad Recipe

STEP ONE: Add the vinegar, sugar, salt, celery seed, and red pepper flakes to a 2 to 3-quart saucepan over medium-high heat.

Stir the vinegar mixture constantly until the sugar completely dissolves.

Remove the pan from the heat. Allow the vinegar mixture to rest for 10 to 15 minutes until completely cooled.

STEP TWO: Alternate layers of the cucumber slices, onion slices, and fresh dill in the quart canning jar. 

STEP THREE: Once the vinegar mixture is cooled, slowly pour over the cucumber and onion. Allow the salad to marinate for 15 minutes before serving.

How To Serve

These marinated cucumbers are such an easy salad to serve as a light side dish. Add these tangy cucumbers with our grilled chicken breast, pasta salad and bacon-wrapped corn on the cob for a filling summer meal.

MORE SALAD RECIPES

No Bake Desserts

Ambrosia Salad

Chicken Dinner Ideas

Caesar Pasta Salad

Serve Alongside – Our Broccoli Apple Salad, which is bursting with summer fruits and vegetables, and our stuffed celery, a fresh appetizer stuffed with a creamy filling.

Storage

IN THE FRIDGE: Store any leftovers of this pickled cucumber and onion salad in the quart jar in the refrigerator for up to 1 month. Note that the red from the onion will bleed and change the color of the salad marinade.

IN THE FREEZER: This marinated cucumber salad will not keep in the freezer as the vegetables will become soggy.

Get ready to wow your guests with this delicious pickled cucumber salad. Once you taste this deliciousness, you’ll never go back to regular old cucumber salad again. What a perfect way to use up all those fresh veggies during cucumber season.

More Recipes to Use Up Cucumbers

• Refrigerator Pickles
• Tomato Cucumber Salad
• Cucumber Bites

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• Fried Pickles
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• Mexican Layered Salad
• 5 Cup Salad
• Watermelon Salad
• Broccoli Salad
• Potato Salad
• Layered Taco Salad
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• Cucumber Salad
• Ranch Potato Salad

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Pickled Cucumber Salad

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Our pickled cucumber salad is marinated in vinegar and spices and is a great way to keep the fresh cucumbers from your garden tasty for a bit longer.

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 50 minutes

Servings 1 quater jar

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Ingredients

  

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• 1¼ cups white vinegar
• ⅔ cup granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon celery seed
• ¼ teaspoon red pepper flakes
• 2 large thinly sliced fresh cucumbers
• 1 cup thinly sliced red onion
• 4 sprigs fresh dill, I chose to trim the stalks off and left only the dill fronds

Instructions

 

• Add the vinegar, sugar, salt, celery seed, and red pepper flakes to a 2 to 3-quart saucepan over medium-high heat. Stir the vinegar mixture constantly until the sugar completely dissolves. Remove the pan from the heat. Allow the vinegar mixture to rest for 10 to 15 minutes, until completely cooled.
• Alternate layers of the sliced cucumber, onion, and fresh dill in the quart canning jar.
• Once the vinegar mixture is cooled, slowly pour over the cucumber and onion. Allow the salad to marinate for 15 minutes before serving.

Notes

• This will keep for up to a month in the jar. Double or triple your recipe to use up all the cucumbers from your garden.
• You can use a vegetable peeler or sharp knife to remove alternate strips of the cucumber skin. The color on the skin of the cucumber, just like the red of the red onion, will bleed and slightly change the color of the salad marinade.
• You can also make this salad ahead of time and allow it to marinate in the fridge until you are ready to serve.

Nutrition

Calories: 713kcal | Carbohydrates: 161g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2365mg | Potassium: 1072mg | Fiber: 7g | Sugar: 148g | Vitamin A: 864IU | Vitamin C: 34mg | Calcium: 182mg | Iron: 3mg

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