March 28, 2023
Review RecipePickled Cucumber Salad

Table of Contents
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

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.
OUR RECIPE DEVELOPER SAYS
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.

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.
PRO TIP:
You can also make this salad ahead of time and allow it to marinate in the fridge until you are ready to serve.

PRO TIP:
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.
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
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
Frequently Asked Questions
These quick pickled cucumbers will keep in the fridge in the marinade for up to a month.
While it is entirely up to you if you want to peel the cucumbers before adding them to the salad, if you are using English cucumbers, it isn’t necessary as they have fairly thin skins. If you are using a different kind of cucumbers, you may want to remove the skin.
If you are not a fan of red onions, sweet onions would be a good choice instead.
More Recipes You’ll Love
- Fried Pickles
- Dill Pickle Dip
- Chicken Salad
- Caesar Salad
- Tuna Salad
- Mexican Layered Salad
- 5 Cup Salad
- Watermelon Salad
- Broccoli Salad
- Potato Salad
- Layered Taco Salad
- Caprese Pasta Salad
- Cucumber Salad
- Ranch Potato Salad

Pickled Cucumber Salad
Ingredients
- 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.
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