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Pickled Cucumber Salad

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close up overhead shot of Pickled Cucumber Salad on a plate with sliced onions
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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Table of Contents
  1. Pickled Cucumber Salad Ingredients
  2. How to Make This Pickled Cucumber Salad Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Even More Easy Recipes

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.

close up shot of pickle cucumber salad in a jar

Pickled Cucumber Salad Ingredients

Pickled Cucumber Salad raw ingredients that are labeled

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

OUR RECIPE DEVELOPER SAYS

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.

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.

vinegar, sugar, salt, celery seed, and red pepper flakes stirred together in a pot

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

PRO TIP:

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.

sliced cucumber, onion, and dill layer in a 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.

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.

vinegar poured over the cucumber and onion in a jar

How To Serve

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

Our tomato cucumber salad is bursting with plenty of juicy summer vegetables while our cucumber bites are 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.

overhead shot of Pickled Cucumber Salad on a plate with sliced onions

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.

FREQUENTLY ASKED QUESTIONS

How long will this salad keep in the fridge?

These quick pickled cucumbers will keep in the fridge in the marinade for up to a month.

Should I peel the cucumber for this salad?

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.

Can I use a different variety of onion in this recipe?

If you are not a fan of red onions, sweet onions would be a good choice instead.

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close up overhead shot of Pickled Cucumber Salad on a plate with sliced onions

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

Ingredients
  

  • cups white vinegar
  • 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

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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